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Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- In medium skillet, heat oil over medium heat and sauté pepper, squash and garlic until squash is tender, about 5 minutes. Stir in oregano, set aside. Meanwhile, cook pasta according to package directions, drain and return to hot pan. Stir in pepper mixture, cream, basil and tomato; toss thoroughly and remove to serving platter. Garnish with Parmesan cheese and season with freshly ground black pepper, if desired.
- Serves 4.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium1300mg54% |
| Potassium700mg20% |
| Protein26g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C70% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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