Ingredients:
- 1 cup julienned carrots
- 1 cup julienned zucchini
- 1 cup julienned yellow squash
- salt and ground pepper , to taste
Directions:
- Toast pine nuts in a dry skillet over medium heat until all the nuts are slightly browned, about 2 minutes. Set aside.
- Cook pasta according to package directions; drain.
- While pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add carrots; cook for 30 seconds while stirring. Add zucchini and squash; cook, stirring, until tender, about 3 minutes. Remove vegetables from skillet.
- Add remaining oil to skillet; stir in flour until absorbed. Stir in the half-and-half and tomato paste. Cook, stirring, until mixture comes to a boil and thickens. Stir in pasta and vegetables. Cook, tossing, until heated through. Remove from heat and stir in cheese and add salt an
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.1 Kcal (1550 kJ) | ||
| Calories from fat | 260.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.91g | 44% | |
|---|---|---|---|
| Cholesterol | 30.73mg | 10% | |
| Sodium | 276.07mg | 12% | |
| Potassium | 201.57mg | 4% | |
| Total Carbs | 15.83g | 5% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 11.65g | 23% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 218.9mg | 22% | |
| Amount Per 100 g | |||
| Calories | 201.52 Kcal (844 kJ) | ||
| Calories from fat | 141.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.74g | 44% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 10% | |
| Sodium | 150.32mg | 12% | |
| Potassium | 109.76mg | 4% | |
| Total Carbs | 8.62g | 5% | |
| Sugars | 1.5g | 11% | |
| Dietary Fiber | 2.32g | 17% | |
| Protein | 6.34g | 23% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.6mg | 6% | |
| Calcium | 119.2mg | 22% | |
* 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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