Directions:
- In a skillet, saute onion and green pepper in oil until crisp-tender.
- Add zucchini, yellow squash and mushrooms; saute for 1 minute.
- Add tomatoes and basil.
- Bring to a boil; reduce heat.
- Cover and simmer for 8- 10 minutes or until vegetables are tender.
- Toss with pasta; sprinkle with cheese if desired.
- Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.98 Kcal (1444 kJ) | ||
| Calories from fat | 136.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.18g | 23% | |
|---|---|---|---|
| Cholesterol | 39.04mg | 13% | |
| Sodium | 223.8mg | 9% | |
| Potassium | 724.84mg | 15% | |
| Total Carbs | 43.44g | 14% | |
| Sugars | 6.73g | 27% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 10.2g | 20% | |
| Vitamin C | 65.8mg | 110% | |
| Iron | 3mg | 17% | |
| Calcium | 72mg | 7% | |
| Amount Per 100 g | |||
| Calories | 85.46 Kcal (358 kJ) | ||
| Calories from fat | 33.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 23% | |
|---|---|---|---|
| Cholesterol | 9.67mg | 13% | |
| Sodium | 55.44mg | 9% | |
| Potassium | 179.55mg | 15% | |
| Total Carbs | 10.76g | 14% | |
| Sugars | 1.67g | 27% | |
| Dietary Fiber | 0.85g | 14% | |
| Protein | 2.53g | 20% | |
| Vitamin C | 16.3mg | 110% | |
| Iron | 0.8mg | 17% | |
| Calcium | 17.8mg | 7% | |
* 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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