Directions:
- ) Bring a large pot of salted water to a boil. Add pasta and cook as package directs; drain pasta and return to pot.
- ) Meanwhile, heat oil in a large nonstick skillet. Add zucchini and yellow squash; cook, stirring often, over medium-high heat 5 minutes or until crisp-tender.
- ) Add garlic and peas; cook 1 minute or until fragrant. Stir in broth and bring to a simmer.
- ) Pour vegetable mixture over pasta. Add tomatoes; toss to mix and coat. Transfer about 8 cups of pasta to a plastic container with a tight-fitting lid and refrigerate up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.1 Kcal (277 kJ) | ||
| Calories from fat | 31.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 5% | |
|---|---|---|---|
| Sodium | 17.15mg | 1% | |
| Potassium | 555.31mg | 12% | |
| Total Carbs | 6.23g | 2% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 3.54g | 7% | |
| Vitamin C | 40.9mg | 68% | |
| Iron | 0.9mg | 5% | |
| Calcium | 30.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 39.45 Kcal (165 kJ) | ||
| Calories from fat | 18.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.1g | 5% | |
|---|---|---|---|
| Sodium | 10.24mg | 1% | |
| Potassium | 331.45mg | 12% | |
| Total Carbs | 3.72g | 2% | |
| Sugars | 1.21g | 8% | |
| Dietary Fiber | 1.05g | 7% | |
| Protein | 2.11g | 7% | |
| Vitamin C | 24.4mg | 68% | |
| Iron | 0.6mg | 5% | |
| Calcium | 18.2mg | 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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