Directions:
- Warm olive oil in large nonstick skillet over medium heat. Add chopped vegetables; sauté for 8 minutes. Add garlic; sauté 1 minute longer. Pour in vegetable broth. Cover, reduce heat to low and simmer until vegetables are tender. Transfer to a bowl. Boil pasta in a pot of salted water until al dente. Reserve 1 cup cooking liquid; drain pasta, then add to vegetables. Sprinkle with chopped parsley and lemon zest, and toss to coat (add cooking liquid 1 Tbsp. at a time if pasta is dry). Top with grated Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1548 Kcal (6481 kJ) | ||
| Calories from fat | 233.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.9g | 40% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 1275.81mg | 53% | |
| Potassium | 481.35mg | 10% | |
| Total Carbs | 273.89g | 91% | |
| Sugars | 11.9g | 48% | |
| Dietary Fiber | 40.39g | 162% | |
| Protein | 59.98g | 120% | |
| Vitamin C | 25.8mg | 43% | |
| Iron | 17mg | 95% | |
| Calcium | 179.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 247.44 Kcal (1036 kJ) | ||
| Calories from fat | 37.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.14g | 40% | |
|---|---|---|---|
| Cholesterol | 0.39mg | 1% | |
| Sodium | 203.94mg | 53% | |
| Potassium | 76.94mg | 10% | |
| Total Carbs | 43.78g | 91% | |
| Sugars | 1.9g | 48% | |
| Dietary Fiber | 6.46g | 162% | |
| Protein | 9.59g | 120% | |
| Vitamin C | 4.1mg | 43% | |
| Iron | 2.7mg | 95% | |
| Calcium | 28.7mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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