17 Ingredients
  • 2 cups diced eggplant
  • 2 sprigs fresh rosemary
  • 1/4 cup olive oil
  • 1 cup diced yellow squash
  • 1 cup diced zucchini
  • ground black pepper
  • salt
  • 1 medium bulb fennel, thinly sliced (about 1 cup)
  • 2 cups thinly sliced red onion
  • 6 cloves garlic, smashed
  • 1 red bell pepper, seeded and cut into small pieces
  • 1 yellow bell pepper, seeded and cut into small pieces
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon freshly grated orange zest
  • 2 cups seeded, diced ripe tomatoes
  • 1/4 cup balsamic vinegar
  • 10 ounces penne pasta
Nutrition
507
25% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

24% 15

Saturated

11% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

27% 81

Carbs (net)

- 72

Fiber

37% 9

Sugars

- 13

Sugars, added

- 0

Protein

27% 13

Cholesterol

- 0

Sodium

44% 1044

Calcium

11% 111

Magnesium

23% 98

Potassium

22% 1052

Iron

17% 3

Zinc

16% 2

Phosphorus

35% 248

Vitamin A

12% 112

Vitamin C

175% 158

Thiamin (B1)

20% 0

Riboflavin (B2)

14% 0

Niacin (B3)

21% 3

Vitamin B6

48% 1

Folate equivalent (total)

23% 93

Folate (food)

- 93

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

21% 3

Vitamin K

29% 34

Sugar alcohols

- 0

Water

- 335
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