Light and delicious summer vegetable and pasta dish.
1. Heat oil in large skillet on medium-high heat. Add garlic, zucchini, and squash and cook 8-10 minutes, stirring frequently, until vegetables are tender.
2. Stir in balsamic vinegar, basil, and parsley. Stir in and coat pasta. Stir in diced tomatoes just until warmed. Sprinkle parmesan cheese on top of individual servings.
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Serving Size: 1 Serving (571g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 919 | ||
Calories from Fat: 75 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 1.9mg | 1 % | |
Sodium 80mg | 3 % | |
Potassium 1800.6mg | 47 % | |
Total Carbohydrate 197.1g | 58 % | |
Dietary Fiber 31g | 124 % | |
Sugars, other 166.1g | ||
Protein 22.5g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 919
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