Directions:
- Cook pasta according to package directions, omitting salt and fat. Drain well.
- Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper and zucchini; sauté until crisp-tender.
- Remove from heat; gently stir in olives, tomato, 3 tablespoons parsley, basil, and next 3 ingredients. Drizzle with oil. (Do not stir after adding oil). Cover and keep warm.
- Drain pasta, and place in a large serving bowl. Top with zucchini mixture, crumbled feta cheese, and 1 tablespoon parsley. Toss well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.88 Kcal (565 kJ) | ||
| Calories from fat | 71.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.94g | 12% | |
|---|---|---|---|
| Cholesterol | 3.15mg | 1% | |
| Sodium | 366.72mg | 15% | |
| Potassium | 236.26mg | 5% | |
| Total Carbs | 10.39g | 3% | |
| Sugars | 4.17g | 17% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 3.41g | 7% | |
| Vitamin C | 45.8mg | 76% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13mg | 72% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 71.41 Kcal (299 kJ) | ||
| Calories from fat | 37.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.2g | 12% | |
|---|---|---|---|
| Cholesterol | 1.67mg | 1% | |
| Sodium | 194.15mg | 15% | |
| Potassium | 125.08mg | 5% | |
| Total Carbs | 5.5g | 3% | |
| Sugars | 2.21g | 17% | |
| Dietary Fiber | 1.69g | 13% | |
| Protein | 1.81g | 7% | |
| Vitamin C | 24.2mg | 76% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 6.9mg | 72% | |
| Calcium | 18.3mg | 3% | |
* 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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