Directions:
- In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
- While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
- To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add the sliced mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
- Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 56.35 Kcal (236 kJ) | ||
| Calories from fat | 32.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.65g | 6% | |
|---|---|---|---|
| Sodium | 4.39mg | 0% | |
| Potassium | 197.69mg | 4% | |
| Total Carbs | 4.63g | 2% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 1.15g | 2% | |
| Vitamin C | 50.2mg | 84% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 19.3mg | 107% | |
| Calcium | 6.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 48.19 Kcal (202 kJ) | ||
| Calories from fat | 28.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 6% | |
|---|---|---|---|
| Sodium | 3.75mg | 0% | |
| Potassium | 169.07mg | 4% | |
| Total Carbs | 3.96g | 2% | |
| Sugars | 2.66g | 12% | |
| Dietary Fiber | 1.06g | 5% | |
| Protein | 0.98g | 2% | |
| Vitamin C | 42.9mg | 84% | |
| Vitamin A | 1mg | 37% | |
| Iron | 16.5mg | 107% | |
| Calcium | 5.9mg | 1% | |
* 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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