Combinechopped scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in a shallow baking dish. Bake at 400 degrees for about 30 minutes, stirring once, or until vegetables are soft. Meanwhile, cook pasta in boiling water according to package directions. Drain hot cooked pasta and toss with vegetables. Serve in a warmed bowl or dish. Total calories per serving: 234. Fat: 4 grams Source: Vegetarian Journal, Sept.-Oct. 1993/MM by DEEANNE
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (666g)|
|Recipe Makes: 4|
|Calories from Fat: 30 (10%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 40.9mg||13 %|
|Sodium 51.5mg||2 %|
|Potassium 1545.3mg||41 %|
|Total Carbohydrate 56.9g||17 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 49.1g|
|Protein 12.2g||17 %|
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: 289
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!