Directions:
- Cook pierogies according to package directions. Reserve 1/3 cup of cooking water before draining.
- Meanwhile, in a large skillet over medium-high heat, heat oil.
- Add onions and carrots and cook and stir for 4 minutes.
- Add asparagus and squash and cook and stir for about 5 minutes.
- Add garlic, salt, and pepper and cook and stir until vegetables are crisp-tender, about 1-2 minutes.
- Stir in pierogies and reserved cooking water.
- Serve individual portions and sprinkle cheese on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 919.12 Kcal (3848 kJ) | ||
| Calories from fat | 449.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.89g | 77% | |
|---|---|---|---|
| Cholesterol | 22mg | 7% | |
| Sodium | 1079.96mg | 45% | |
| Potassium | 943.2mg | 20% | |
| Total Carbs | 51.26g | 17% | |
| Sugars | 30.67g | 123% | |
| Dietary Fiber | 9.53g | 38% | |
| Protein | 24.32g | 49% | |
| Vitamin C | 27.3mg | 45% | |
| Vitamin A | 2mg | 65% | |
| Iron | 7.1mg | 40% | |
| Calcium | 457.2mg | 46% | |
| Amount Per 100 g | |||
| Calories | 128.52 Kcal (538 kJ) | ||
| Calories from fat | 62.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.98g | 77% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 7% | |
| Sodium | 151.01mg | 45% | |
| Potassium | 131.89mg | 20% | |
| Total Carbs | 7.17g | 17% | |
| Sugars | 4.29g | 123% | |
| Dietary Fiber | 1.33g | 38% | |
| Protein | 3.4g | 49% | |
| Vitamin C | 3.8mg | 45% | |
| Vitamin A | 0.3mg | 65% | |
| Iron | 1mg | 40% | |
| Calcium | 63.9mg | 46% | |
* 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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