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Pasta with Summer Vegetables
Cook the pasta in salted water until al dente.
Rinse and trim the squash and cut into strips. Trim the fennel, cut in half, remove the hard stalk, chop the greens and cut the tuber into strips. Rinse the bell peppers, cut in half, trim and also cut into strips. Peel and finely chop the garlic.
Sauté the squash, fennel and peppers in some oil for 1-2 minutes.
Deglaze with the wine and cook for 2-3 minutes.
Rinse and trim the olives and toss them into the vegetables along with the tomatoes. Season with salt and simmer for another 2-3 minutes. Add the drained pasta and mix in.
Season to taste and transfer to plates. Serve showered with Parmesan cheese if desired.
(Percentage of daily recommendation)
|Calories||489 kcal||(23 %)|
|Protein||14.6 g||(15 %)|
|Fat||11.2 g||(10 %)|
|Carbohydrates||69.9 g||(47 %)|
|Roughage||8.92 g||(30 %)|
|Saturated fatty acids||1.64 g|