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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. farfalle pasta
- ground black pepper (Freshly)
- 1 Tbsp. olive oil
- 1 yellow squash (sliced into 1/4-inch thick discs)
- 1 zucchini squash (sliced into 1/4-inch thick discs)
- 1 cup sun-dried tomatoes (diced)
- 1 cup fresh basil leaves (packed)
- 1/2 cup parsley leaves (fresh packed)
- 2 Tbsp. apple cider vinegar
- 2 garlic cloves (lightly crushed with the side of a knife blade, and quartered)
- 1 tsp. stone ground mustard
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- 1/2 cup extra virgin olive oil
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium300mg13% |
Potassium580mg17% |
Protein9g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate49g16% |
Dietary Fiber4g16% |
Sugars6g |
Vitamin A15% |
Vitamin C35% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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