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Ingredients
US|METRIC
7 SERVINGS
- 2 handfuls broccoli florets
- 1 lb. pasta (tubular, such as campanelle or penne)
- 2 summer squash (medium, preferably yellow, trimmed, halved lengthwise and sliced very thinly crosswise)
- 2 garlic cloves (minced, remove any green shoots first)
- 1/4 cup chiffonade (basil, a moderate handful: 10 or so large leaves)
- 1 tsp. flakes (hot pepper, or to taste)
- 20 Kalamata olives (pitted and sliced)
- 1/4 cup capers (drained and rinsed)
- lemon juice (to taste, start with half a lemon and adjust from there)
- 28 oz. crushed tomatoes (good quality, like San Marzano)
- 1/2 cup extra virgin olive oil
- salt
- pepper
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium460mg19% |
| Potassium610mg17% |
| Protein12g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C50% |
| Calcium8% |
| Iron25% |
* 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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