15 Ingredients
  • pepper
  • salt
  • 8 ounces fettuccine
  • 1 zucchini, about 7 oz.
  • 1 yellow squash, about 6 oz.
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 large shallot, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/2 cup drained jarred roasted red peppers, cut into 1-inch dice
  • 3 plum tomatoes, halved, seeded, cut into 1-inch dice
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup low-sodium vegetable broth
  • 1 cup packed baby arugula
  • 3/4 cup grated Parmesan
Nutrition
463
23% daily value
4 servings
                                       
                                            balanced, vegetarian
     

Fat

30% 20

Saturated

35% 7

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

19% 56

Carbs (net)

- 51

Fiber

18% 5

Sugars

- 7

Sugars, added

- 0

Protein

34% 17

Cholesterol

7% 22

Sodium

30% 708

Calcium

31% 309

Magnesium

18% 73

Potassium

18% 621

Iron

12% 2

Zinc

12% 2

Phosphorus

45% 317

Vitamin A

14% 126

Vitamin C

83% 50

Thiamin (B1)

11% 0

Riboflavin (B2)

10% 0

Niacin (B3)

9% 2

Vitamin B6

20% 0

Folate equivalent (total)

12% 48

Folate (food)

- 48

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

11% 2

Vitamin K

24% 19
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