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Penne with Summer Vegetable Ragout
MARTHA STEWART17Ingredients
50Minutes
490Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups eggplant (diced)
- 2 sprigs fresh rosemary
- 1/4 cup olive oil
- 1 cup yellow squash (diced)
- 1 cup zucchini (diced)
- ground black pepper
- salt
- 1 bulb fennel (thinly sliced, about 1 cup)
- 2 cups red onion (thinly sliced)
- 6 cloves garlic (smashed)
- 1 red bell pepper (seeded and cut into small pieces)
- 1 yellow bell pepper (seeded and cut into small pieces)
- 1 Tbsp. chopped fresh thyme
- 1 Tbsp. grated orange zest (freshly)
- 2 cups tomatoes (seeded, diced ripe)
- 1/4 cup balsamic vinegar
- 10 oz. penne pasta
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium220mg9% |
| Potassium930mg27% |
| Protein13g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate77g26% |
| Dietary Fiber8g32% |
| Sugars14g |
| Vitamin A35% |
| Vitamin C210% |
| Calcium8% |
| 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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