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Sausage and Pasta with Summer Vegetables
THE BLOND COOK13Ingredients
25Minutes
180Calories
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Ingredients
US|METRIC
5 SERVINGS
- 12 oz. gluten free penne pasta (Barilla®)
- 3 Tbsp. olive oil
- 12 oz. chicken apple sausage (Aidells®, sliced into rounds)
- 1 Tbsp. rosemary leaves (fresh)
- 2 cups fresh corn
- 1 tsp. minced garlic (fresh)
- 1/2 cup sliced leeks
- 1 yellow squash (small, sliced into ribbons with a vegetable peeler)
- 2 zucchini (small, sliced into ribbons with a vegetable peeler)
- 1/2 cup chicken broth
- salt
- pepper
- 1 pt. cherry tomatoes (halved)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium190mg8% |
| Potassium770mg22% |
| Protein5g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A20% |
| Vitamin C70% |
| Calcium6% |
| Iron8% |
* 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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