This is a great summertime pasta! It could easily be modified into pasta salad as well.
| 12 | oz whole wheat pasta |
| 1 | zucchini, chopped |
| 1 | yellow squash, chopped |
| 1 | green bell pepper, chopped |
| 3 | mushrooms, chopped |
| 1 | cup cherry tomatoes |
| 1/2 | cup walnuts |
| 1/4 | cup basil, chopped |
| 2 | tbsp olive oil dressing |
- Prepare pasta as directed, in large pot or pan.
- Put chopped zucchini, squash, bell pepper, and mushrooms in skillet or pan on the stovetop over medium heat. Pour in the dressing and stir it around to coat. Add salt and pepper if desired. Cook until vegetables are cooked through.
- Add tomatoes, walnuts, and basil to the veggies; remove from heat. Drain pasta, then mix with the veggies in the larger pot.
Pasta, Main Dish, Boil, Vegetarian
| Nutrition Facts | ||||||
Serving Size 192.1g |
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Amount Per Serving |
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|
Calories 307 Calories from Fat
71 |
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% Daily Value* |
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|
Total Fat
7.9g 12%
|
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|
Saturated Fat
0.3g 1%
|
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|
Cholesterol
0mg 0%
|
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|
Sodium
19mg 1%
|
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|
Total Carbohydrates
49.9g 17%
|
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|
Dietary Fiber
7.3g 29%
|
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|
Sugars
6.5g |
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|
Protein
11.1g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
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