Penne with Summer Squash, Zucchini and Sugar Snap Peas

4
Serves
430
Calories
18
Nutrients
19
Vitamins

Ingredients

1 pound penne rigate
1 cup Basic Chicken Stock (see recipe) , or low-sodium canned
1/2 pound summer squash , seeded and julienned
1/2 pound zucchini , seeded and julienned
1/4 pound sugar snap peas
1/2 teaspoon olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil leaves, thinly sliced

Cooking Instructions

1. Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside.

2. Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.

3. When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.

4. Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.

5. Adjust the salt and pepper to taste.

Serving Size: about 1 1/2 cups pasta and vegetables

Nutrition Information

Number of Servings: 4

Calories
430
Protein
21 g
Total Carbohydrate
70 g
Dietary Fiber
7 g
Soluble Fiber
1 g
Insoluble Fiber
5 g
Sugar
6 g
Total Fat
8 g
Saturated Fat
3 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
94 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
19 %
Percent Calories from Carbohydrate
65 %
Percent Calories from Fat
16 %

Vitamin A
766 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
5 mg
Vitamin B6
0 mg
Vitamin B12
1 mcg
Biotin
0 mcg
Vitamin C
19 mg
Vitamin D
4 IU
Folate
229 mcg
Vitamin E
1 IU
Vitamin K
3 mcg
Pantothenic Acid
1 mg
Calcium
235 mg
Iron
5 mg
Phosphorus
339 mg
Potassium
520 mg
Sodium
588 mg
Zinc
2 mg