Directions:
- Add 1 in. of water to a large saucepan; add the potatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender.
- Meanwhile, in a large nonstick skillet, saute peppers and garlic in oil for 3 minutes. Stir in the broth, lemon juice, basil, parsley, lemon peel, salt and pepper. Cook over low heat for 2 minutes.
- Drain potatoes and beans. Add potatoes, beans and pasta to pepper mixture; heat through. Sprinkle with Parmesan cheese. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.81 Kcal (807 kJ) | ||
| Calories from fat | 52.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.85g | 9% | |
|---|---|---|---|
| Cholesterol | 25.74mg | 9% | |
| Sodium | 396.76mg | 17% | |
| Potassium | 354.13mg | 8% | |
| Total Carbs | 28.17g | 9% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 7.86g | 16% | |
| Vitamin C | 25.6mg | 43% | |
| Iron | 1.8mg | 10% | |
| Calcium | 90mg | 9% | |
| Amount Per 100 g | |||
| Calories | 98.15 Kcal (411 kJ) | ||
| Calories from fat | 26.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 9% | |
|---|---|---|---|
| Cholesterol | 13.1mg | 9% | |
| Sodium | 201.97mg | 17% | |
| Potassium | 180.27mg | 8% | |
| Total Carbs | 14.34g | 9% | |
| Sugars | 1.12g | 9% | |
| Dietary Fiber | 1.31g | 10% | |
| Protein | 4g | 16% | |
| Vitamin C | 13mg | 43% | |
| Iron | 0.9mg | 10% | |
| Calcium | 45.8mg | 9% | |
* 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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