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Italian-Style Vegetables with Pasta

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Submitted by jdmandco

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 3E+1
TABLESPOONS ML STOCK
1 1
EACH EACH SWEET RED BELL PEPPERS
chopped
1 1
EACH EACH GREEN BELL PEPPERS
1 1
EACH EACH SWEET YELLOW BELL PEPPERS
chopped
2 2
SMALL SMALL ZUCCHINI
sliced
½ 0.5
MEDIUM MEDIUM ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
minced
14 404.6
OUNCES ML/G TOMATOES
chopped
½ 2.5
TEASPOON ML BLACK PEPPER

Directions

Heat a large skillet.

Add the stock and all the ingredients except the pasta.

Cover and cook over medium-low heat for 15 to 20 minutes, or until al dente.

Cook the pasta according to the package directions.

Drain well and serve with the vegetable sauce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 58 10% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 24mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 14%
Sugars g
Protein 6g
Vitamin A 38% Vitamin C 281%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
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