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Kimberly DiFalco-Cox: "i would recommend using the powdery parmesan inst…" Read More
18Ingredients
15Minutes
280Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. olive oil
- 4 garlic cloves (chopped)
- 1/2 red onion (diced)
- 1 red bell pepper (small, sliced and cut into small bite size pieces)
- 1 zucchini (large, sliced in half lengthwise and cut into chunks)
- 1 yellow squash (large, sliced in half lengthwise and cut into chunks)
- 1 tsp. italian seasoning
- 1/2 tsp. dried oregano
- salt
- pepper
- 2 tomatoes (chopped into chunks)
- 1/2 cup Kalamata olives (roughly chopped)
- 2 Tbsp. capers (drained)
- red pepper flakes (to taste)
- 12 oz. short pasta (such as Farfalle, bowties or penne)
- 1 Tbsp. butter (salted or unsalted)
- basil leaves (Torn)
- 1/2 cup grated Parmesan cheese (or more to taste)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium560mg23% |
| Potassium620mg18% |
| Protein10g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A70% |
| Vitamin C100% |
| Calcium20% |
| 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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Reviews(1)
Kimberly DiFalco-Cox 6 years ago
i would recommend using the powdery parmesan instead of shredded to keep it from getting clumpy when mixed into the hot pasta. I would definitely make it again though.