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Summer Pasta
Ingredients
-
4
ounces dried spaghetti, linguine, fettuccine or angel hair pasta or 9-ounce refrigerated pasta
-
1
medium zucchini or yellow summer squash, halved lengthwise and sliced
-
2
teaspoons olive oil
-
1
plum tomato, coarsely chopped
-
2
tablespoons purchased pesto sauce
Directions
1. Prepare pasta according to package directions; drain.
2. In a large skillet, cook the zucchini in olive oil until crisp-tender. Place pasta in serving bowl. Add tomato, pesto sauce, and cooked zucchini. Toss to mix. Makes 2 servings.
Nutrition Facts
(Summer Pasta)
- Servings Per Recipe 2,
- Calories 348,
- Protein (gm) 10,
- Carbohydrate (gm) 48,
- Fat, total (gm) 13,
- Cholesterol (mg) 3,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 6,
- Vitamin A (IU) 583,
- Vitamin C (mg) 13,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 117,
- Sodium (mg) 118,
- Potassium (mg) 337,
- Calcium (DV %) 61,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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