Directions:
- Cook the beef in a 4-quart saucepot over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.
- Stir the sauce, broth, water, eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 15 minutes.
- Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.53 Kcal (1003 kJ) | ||
| Calories from fat | 109.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.17g | 19% | |
|---|---|---|---|
| Cholesterol | 64.04mg | 21% | |
| Sodium | 134.65mg | 6% | |
| Potassium | 545.06mg | 12% | |
| Total Carbs | 13.78g | 5% | |
| Sugars | 4.84g | 19% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 19.96g | 40% | |
| Vitamin C | 29mg | 48% | |
| Iron | 2.1mg | 12% | |
| Calcium | 34.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 69.01 Kcal (289 kJ) | ||
| Calories from fat | 31.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 19% | |
|---|---|---|---|
| Cholesterol | 18.45mg | 21% | |
| Sodium | 38.79mg | 6% | |
| Potassium | 157.03mg | 12% | |
| Total Carbs | 3.97g | 5% | |
| Sugars | 1.39g | 19% | |
| Dietary Fiber | 1.03g | 14% | |
| Protein | 5.75g | 40% | |
| Vitamin C | 8.3mg | 48% | |
| Iron | 0.6mg | 12% | |
| Calcium | 10mg | 3% | |
* 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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