Nutritional Info

Nutrition Facts

Serving Size 1 (143g)

Calories 529
Calories from Fat 98 (18%)
Amount Per Serving %DIV
Total Fat 10.9g 17%
Saturated Fat 1.7g 9%
Monounsaturated Fat 6.4g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 103.5mg 5%
Potassium 585.7mg 12%
Total Carbohydrate 88.2g 29%
Dietary Fiber 14.1g 56%
Sugars 25.4g
Protein 14.3g 29%

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Recipe Description
The fiber in the vegetables and pasta not only fills you up, but helps to keep your cholesterol down as well. This dish comes together fast for a easy and healthy weeknight meal.
Prep time
15 min
Cook time
20 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1   bell pepper, sliced
1   zucchini, thinly sliced
1/2   onion, thinly sliced
1   summer squash, thinly sliced
2 Tablespoon(T)  olive oil
1/4 Cup(c)  fresh herbs, chopped
1 Pound(lb)  whole wheat penne pasta, cooked according to package directions
2 Clove(clv)  garlic, minced
1/4 Cup(c)  white wine


Heat the oil to medium high heat in a large sauté pan. Add the onion and cook until soft. Add the garlic, cook about one minute. Add the pepper and cook 4 more minutes. Add zucchini and squash and cook 3 more minutes. Add the wine to the pan and stir the vegetables. Season with salt and pepper to taste. Add the cooked pasta to the pan and toss to combine. Add the fresh herbs and toss. Serve immediately.

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Vegetable Penne Pasta
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