Summer Penne Pasta Dish
Ingredients List
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1 (16 ounce) package penne pasta
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⅓ pound sliced green bell peppers
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⅓ pound sliced red bell peppers
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⅓ pound sliced yellow bell peppers
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2 tablespoons olive oil
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1 zucchini, sliced
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1 yellow squash, sliced
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6 ounces mushrooms, chopped
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1 clove garlic, minced
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2 medium tomato - peeled, seeded and chopped
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ground black pepper to taste
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salt to taste
Cooking Instructions
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Cook the penne pasta in a large pot of boiling salted water until al dente. Drain, leaving some moisture in the pasta.
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While the pasta cooks, wash and slice the bell peppers into 1/4 inch strips. In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté the peppers until tender. Avoid browning the peppers.
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Add the zucchini and yellow squash to the skillet and sauté for 2 minutes. Stir in the chopped mushrooms and minced garlic, and continue cooking for another 2 minutes. Add the chopped tomatoes and remove from heat.
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Plate the pasta on warm dishes. Top with the vegetable sauce, and season with salt and pepper to taste.
Nutritional Information (per serving)
| 264 | Calories |
| 5g | Fat |
| 48g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 264 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 4% |
| Sodium 10mg | 0% |
| Total Carbohydrate 48g | 17% |
| Dietary Fiber 4g | 14% |
| Total Sugars 6g | |
| Protein 10g | 19% |
| Vitamin C 87mg | 96% |
| Calcium 29mg | 2% |
| Iron 2mg | 12% |
| Potassium 487mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5