Directions:
- Bring water to a boil in a large stockpot or Dutch oven. Add squash, cauliflower, carrot, and onions, and cook 2 minutes. Remove vegetables with a slotted spoon; drain well.
- Return water to a boil. Add pasta; cook 10 minutes or until done. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
- Return vegetables to pan; add tomatoes and next 6 ingredients (tomatoes through chickpeas). Cook 2 minutes over medium-high heat, stirring occasionally. Add reserved cooking liquid and wine; cook 15 minutes or until squash is tender, stirring occasionally. Discard thyme sprigs.
- Add pasta, salt, and pepper to pan, stirring to combine; sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.32 Kcal (1019 kJ) | ||
| Calories from fat | 73.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 13% | |
|---|---|---|---|
| Sodium | 339.01mg | 14% | |
| Potassium | 1114.3mg | 24% | |
| Total Carbs | 30.22g | 10% | |
| Sugars | 11.2g | 45% | |
| Dietary Fiber | 9.53g | 38% | |
| Protein | 9.63g | 19% | |
| Vitamin C | 136.4mg | 227% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 159.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 23.73 Kcal (99 kJ) | ||
| Calories from fat | 7.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.8g | 13% | |
|---|---|---|---|
| Sodium | 33.06mg | 14% | |
| Potassium | 108.66mg | 24% | |
| Total Carbs | 2.95g | 10% | |
| Sugars | 1.09g | 45% | |
| Dietary Fiber | 0.93g | 38% | |
| Protein | 0.94g | 19% | |
| Vitamin C | 13.3mg | 227% | |
| Iron | 0.1mg | 8% | |
| Calcium | 15.5mg | 16% | |
* 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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