Directions:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers and onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in broth and tomato; bring to a boil. Cook and stir until liquid is reduced by half.
- Drain pasta; stir into vegetable mixture. Cook 1 minute longer or until heated through.
- Transfer to a large bowl. Sprinkle with the cheese, parsley, garlic pepper and salt; toss to coat. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.23 Kcal (646 kJ) | ||
| Calories from fat | 65.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.28g | 11% | |
|---|---|---|---|
| Cholesterol | 35.46mg | 12% | |
| Sodium | 443.37mg | 18% | |
| Potassium | 248.43mg | 5% | |
| Total Carbs | 15.75g | 5% | |
| Sugars | 1.07g | 4% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 6.54g | 13% | |
| Vitamin C | 15.2mg | 25% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 87.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 93.38 Kcal (391 kJ) | ||
| Calories from fat | 39.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 11% | |
|---|---|---|---|
| Cholesterol | 21.47mg | 12% | |
| Sodium | 268.44mg | 18% | |
| Potassium | 150.41mg | 5% | |
| Total Carbs | 9.54g | 5% | |
| Sugars | 0.65g | 4% | |
| Dietary Fiber | 0.44g | 3% | |
| Protein | 3.96g | 13% | |
| Vitamin C | 9.2mg | 25% | |
| Iron | 0.8mg | 8% | |
| Calcium | 52.7mg | 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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