10 Ingredients
  • 16 ounces farfalle (bowtie) pasta
  • 1 pound yellow summer (crookneck) squash, cut into 1-in. chunks
  • 1 pound zucchini, halved lengthwise and cut into 1-in. chunks
  • 1/2 cup olive oil, divided
  • Salt
  • 2 tablespoons Champagne vinegar
  • About 1/2 tsp. freshly ground black pepper
  • 2 tablespoons chopped fresh oregano
  • 1/4 to 1/2 cup toasted pine nuts
  • 1/4 cup chopped pitted kalamata olives
Nutrition
220
11% daily value
15 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free
     

Fat

16% 10

Saturated

7% 1

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

9% 28

Carbs (net)

- 26

Fiber

9% 2

Sugars

- 2

Sugars, added

- 0

Protein

10% 5

Cholesterol

- 0

Sodium

10% 247

Calcium

4% 37

Magnesium

10% 42

Potassium

6% 283

Iron

7% 1

Zinc

7% 1

Phosphorus

14% 100

Vitamin A

1% 10

Vitamin C

10% 9

Thiamin (B1)

8% 0

Riboflavin (B2)

5% 0

Niacin (B3)

7% 1

Vitamin B6

12% 0

Folate equivalent (total)

5% 21

Folate (food)

- 21

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

11% 2

Vitamin K

11% 13

Sugar alcohols

- 0

Water

- 62
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