Farfalle Zucchini and Bell Peppers in Pesto Recipe

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Farfalle Zucchini and Bell Peppers in Pesto
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Ingredients:

Directions:

  1. Cook pasta according to package directions, omitting salt and fat. Drain pasta; return to pan.
  2. Add pesto; stir well.
  3. Add zucchini and next 6 ingredients (zucchini through black pepper); toss well.
  4. Stir in 1/4 cup cheese. Top with remaining cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 96.63 Kcal (405 kJ)
Calories from fat 5.36 Kcal
% Daily Value*
Total Fat 0.6g 1%
Cholesterol 1.18mg 0%
Sodium 450.87mg 19%
Potassium 622.37mg 13%
Total Carbs 17.79g 6%
Sugars 2.47g 10%
Dietary Fiber 2.1g 8%
Protein 6g 12%
Vitamin C 90.3mg 150%
Vitamin A 1.2mg 39%
Iron 68.9mg 383%
Calcium 49.4mg 5%
Amount Per 100 g
Calories 34.1 Kcal (143 kJ)
Calories from fat 1.89 Kcal
% Daily Value*
Total Fat 0.21g 1%
Cholesterol 0.42mg 0%
Sodium 159.11mg 19%
Potassium 219.63mg 13%
Total Carbs 6.28g 6%
Sugars 0.87g 10%
Dietary Fiber 0.74g 8%
Protein 2.12g 12%
Vitamin C 31.9mg 150%
Vitamin A 0.4mg 39%
Iron 24.3mg 383%
Calcium 17.4mg 5%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

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