Directions:
- Cook pasta according to package directions. Meanwhile, in a nonstick skillet coated with cooking spray, combine the carrot, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add asparagus and mushrooms; cook 5 minutes longer.
- In a saucepan, combine flour and water until smooth. Add the bouillon. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add wine or broth and salt; stir well. Pour over vegetables. Drain pasta and add to vegetable mixture. Add basil; toss to coat. Sprinkle with Parmesan cheese. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.76 Kcal (1297 kJ) | ||
| Calories from fat | 24.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 4% | |
|---|---|---|---|
| Cholesterol | 10.16mg | 3% | |
| Sodium | 379.09mg | 16% | |
| Potassium | 406.41mg | 9% | |
| Total Carbs | 56.37g | 19% | |
| Sugars | 4.73g | 19% | |
| Dietary Fiber | 5.22g | 21% | |
| Protein | 12.11g | 24% | |
| Vitamin C | 21.1mg | 35% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.9mg | 16% | |
| Calcium | 110.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 92.13 Kcal (386 kJ) | ||
| Calories from fat | 7.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.8g | 4% | |
|---|---|---|---|
| Cholesterol | 3.02mg | 3% | |
| Sodium | 112.75mg | 16% | |
| Potassium | 120.87mg | 9% | |
| Total Carbs | 16.77g | 19% | |
| Sugars | 1.41g | 19% | |
| Dietary Fiber | 1.55g | 21% | |
| Protein | 3.6g | 24% | |
| Vitamin C | 6.3mg | 35% | |
| Iron | 0.9mg | 16% | |
| Calcium | 33mg | 11% | |
* 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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