Try this Penne with Mediterranean Vegetables recipe, or contribute your own.
Suggest a better descriptionServes 4 Naturally lean vegetables get a big fat-free flavor boost from balsamic vinegar. 1. In a large nonstick skillet over med-high heat, cook vinegar and garlic for 3 minutes. Add onions, eggplant, squash, and peppers. Cook for 5 minutes. Add tomatoes and parsley. Cook, stirring frequently, for 15 minutes. Stir in oil, Parmesan, salt, and thyme. Cook for 5 minutes or until sauce thickens. 2. Cook pasta in a large pot of boiling water per package directions. Drain and return to pot. Add sauce mixture and toss well. For a more assertive flavor, substitute chopped fresh basil for the parsley. Recipe by: Prevention Magazine, May 1999, page 151
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (236g) | ||
Recipe Makes: 4 servings | ||
|
||
Calories: 235 | ||
Calories from Fat: 30 (13%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.4g | 5 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 43.6mg | 13 % | |
Sodium 74.8mg | 3 % | |
Potassium 499.3mg | 13 % | |
Total Carbohydrate 42.4g | 12 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 39.8g | ||
Protein 9.5g | 14 % | |
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: 235
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.