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Suggest a better descriptionCook the penne according to the package direction, drain and set aside. Keep warm. Steam the vegetables in the following order. Start with the cauliflower and carrots and steam for 5 minutes. Add the broccoli and zucchini to the same steamer and and steam for an additional 5 minutes. Remove from the heat and set aside. Just before serving, in a medium sized saucepan, make the basic white sauce and stir in the basil and the cheese. Remove 1 cup and set aside. To serve: Put the penne in a large hot bowl, pour in the sauce form the saucepan and toss the penne until well coated. Divide the sauced pasta among individual dinner plates and surround with a colourful crescent of vegetables. Drizzle with the reserved sauce and dust with parmesan cheese and a little black pepper.
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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 4 | ||
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Calories: 276 | ||
Calories from Fat: 48 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 51.9mg | 16 % | |
Sodium 282.5mg | 10 % | |
Potassium 719.8mg | 19 % | |
Total Carbohydrate 44.2g | 13 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 39.4g | ||
Protein 14.7g | 21 % | |
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: 276
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