Ingredients:
- 2 yellow squash , cut into thin strips
- 1 red bell pepper , cut into thin strips
- 1/3 cup ruth's pesto
Directions:
- Bring water to a boil in a large Dutch oven; add carrot, tomato fourths, and linguine, and cook 8 minutes. Add squash and bell pepper; cook 2 minutes. Drain well, and stir in 1/3 cup Ruth's Pesto. Sprinkle with pine nuts, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 26.08 Kcal (109 kJ) | ||
| Calories from fat | 0.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.11g | 0% | |
|---|---|---|---|
| Cholesterol | 0.53mg | 0% | |
| Sodium | 22.25mg | 1% | |
| Potassium | 111.62mg | 2% | |
| Total Carbs | 5.6g | 2% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 0.81g | 2% | |
| Vitamin C | 18.4mg | 31% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 6.4mg | 35% | |
| Calcium | 44.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 6.34 Kcal (27 kJ) | ||
| Calories from fat | 0.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 5.41mg | 1% | |
| Potassium | 27.12mg | 2% | |
| Total Carbs | 1.36g | 2% | |
| Sugars | 0.48g | 8% | |
| Dietary Fiber | 0.26g | 4% | |
| Protein | 0.2g | 2% | |
| Vitamin C | 4.5mg | 31% | |
| Vitamin A | 0.1mg | 18% | |
| Iron | 1.5mg | 35% | |
| Calcium | 10.8mg | 4% | |
* 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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