Directions:
- Bring 4 quarts water to a boil in a large Dutch oven. Add pasta; cook 5 minutes. Add carrots; cook 2 minutes. Add peas; cook 30 seconds. Drain and rinse with cold water; drain well.
- Heat oil in a large nonstick skillet over medium-high heat. Add the green onions and garlic, and sauté for 2 minutes. Add pasta mixture, broth, pattypan squash, and zucchini, and bring to a boil. Cover, reduce heat, and simmer until thoroughly heated. Stir in arugula and remaining ingredients.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.34 Kcal (370 kJ) | ||
| Calories from fat | 19.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 3% | |
|---|---|---|---|
| Cholesterol | 0.87mg | 0% | |
| Sodium | 263.8mg | 11% | |
| Potassium | 422.78mg | 9% | |
| Total Carbs | 13.34g | 4% | |
| Sugars | 4.94g | 20% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 4.19g | 8% | |
| Vitamin C | 33.2mg | 55% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.5mg | 9% | |
| Calcium | 106.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 11.3 Kcal (47 kJ) | ||
| Calories from fat | 2.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.28g | 3% | |
|---|---|---|---|
| Cholesterol | 0.11mg | 0% | |
| Sodium | 33.74mg | 11% | |
| Potassium | 54.08mg | 9% | |
| Total Carbs | 1.71g | 4% | |
| Sugars | 0.63g | 20% | |
| Dietary Fiber | 0.49g | 15% | |
| Protein | 0.54g | 8% | |
| Vitamin C | 4.2mg | 55% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.2mg | 9% | |
| Calcium | 13.6mg | 11% | |
* 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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