Directions:
- In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat, and layer zucchini and yellow squash slices on top of onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender.
- While vegetables are steaming, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add the crushed tomatoes to the zucchini mixture, stir and heat slightly, but do not cook the tomatoes. Serve the zucchini sauce over the pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 470.48 Kcal (1970 kJ) | ||
| Calories from fat | 77.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.57g | 13% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 11.39mg | 0% | |
| Potassium | 304.65mg | 6% | |
| Total Carbs | 85.51g | 29% | |
| Sugars | 5.94g | 24% | |
| Dietary Fiber | 5.33g | 21% | |
| Protein | 14.36g | 29% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 398.1mg | 2212% | |
| Calcium | 14.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 289.24 Kcal (1211 kJ) | ||
| Calories from fat | 47.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 13% | |
|---|---|---|---|
| Cholesterol | 4.69mg | 3% | |
| Sodium | 7mg | 0% | |
| Potassium | 187.29mg | 6% | |
| Total Carbs | 52.57g | 29% | |
| Sugars | 3.65g | 24% | |
| Dietary Fiber | 3.27g | 21% | |
| Protein | 8.83g | 29% | |
| Vitamin C | 3.2mg | 9% | |
| Iron | 244.8mg | 2212% | |
| Calcium | 9.1mg | 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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