Servings:6 | Calories:566 | Total Fat:26g | Chol:33mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 26g
40 %
Sat Fat 9g
45 %
Total Carb 76g
25 %
Fiber 13g
52 %
Sugars 8g
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Cholesterol 33mg
11 %
Sodium 1094mg
46 %
Protein 12g
25 %
Calories:
47% Rotini
19% Others combined
17% Extra-virgin olive oil
14% Butter
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 pound dried rotini (corkscrew) or penne pasta 5 tablespoons butter 2 cups chopped red onions 1 cup chopped red bell pepper 2 teaspoons salt, plus more for the pasta water 1 teaspoon freshly ground black pepper 1 1/2 tablespoons minced garlic (about 5 cloves) 1 pound zucchini or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into 1/2 inch half-moon pieces (about 4 cups) 2 cups broccoli florets, blanched 2 cups frozen mixed peas and carrots 1 cup diced canned tomatoes, with juices 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving 1/2 cup thinly sliced fresh basil, optional 1/3 cup extra-virgin olive oil
Directions : View recipe directions on cookingchanneltv.com
