Veggie pasta dish
Heat oil. Add eggplant,zucchini ,tomatoes,red onion and garlic. Cook uncovered 7-10 minutes or until almost tender. Add beans,broth,pasta crushed red pepper. Bring to boil, reduce heat. Cover and simmer until pasta is tender season with salt pepper. Serve topped with basil and cheese
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 309 | ||
Calories from Fat: 76 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 322.4mg | 11 % | |
Potassium 504.9mg | 13 % | |
Total Carbohydrate 47.5g | 14 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 43.8g | ||
Protein 10.9g | 16 % | |
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: 309
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