Directions:
- Cook pasta according to Package directions.
- Add green beans to pasta cooking water during last 5 minutes.
- Melt butter and oil in a medium skillet over medium-high heat and add zucchini, garlic, onions and peppers. Season the veggies with salt and sauté for 5 minutes. Add tomatoes continue sautéing until veggies are crisp tender. Reduce heat to medium.
- Add flour to vegetables and cook for 1 minute stirring constantly.
- Add half –and-half, together with peas to vegetables, stirring until mixture thickens slightly.
- Toss hot pasta and green beans with sauce and vegetables.
- Serve with Parmesan Cheese and ground black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.56 Kcal (840 kJ) | ||
| Calories from fat | 97.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.85g | 17% | |
|---|---|---|---|
| Cholesterol | 35.51mg | 12% | |
| Sodium | 138.77mg | 6% | |
| Potassium | 381.45mg | 8% | |
| Total Carbs | 18.73g | 6% | |
| Sugars | 3.36g | 13% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 8.09g | 16% | |
| Vitamin C | 38.8mg | 65% | |
| Iron | 1.4mg | 8% | |
| Calcium | 145.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 98.48 Kcal (412 kJ) | ||
| Calories from fat | 47.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.33g | 17% | |
|---|---|---|---|
| Cholesterol | 17.44mg | 12% | |
| Sodium | 68.14mg | 6% | |
| Potassium | 187.3mg | 8% | |
| Total Carbs | 9.2g | 6% | |
| Sugars | 1.65g | 13% | |
| Dietary Fiber | 1.36g | 11% | |
| Protein | 3.97g | 16% | |
| Vitamin C | 19.1mg | 65% | |
| Iron | 0.7mg | 8% | |
| Calcium | 71.7mg | 15% | |
* 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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