Penne with Snap Peas and Zucchini
Ingredients
Penne with Snap Peas and Zucchini
- 1 jar Bertolli® Sauce, any variety
- 12 ounces penne pasta, uncooked
- 2 cups sugar snap peas
- 1 medium zucchini, halved and sliced
- Grated Parmesan cheese
Instructions
- In medium saucepan, simmer sauce over low heat, stirring occasionally, until heated through.
- Meanwhile, cook pasta according to package directions, adding vegetables during last 3 minutes of cooking; drain well.
- Spoon sauce over pasta and vegetables; sprinkle with cheese.
- Serves: 6
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Penne with Snap Peas and Zucchini
Serves: 6
Amount Per Serving: 6 | ||
---|---|---|
Calories | 285.16 kcal | |
% Daily Value* | ||
Total Fat 2.7 g | 4.2% | |
Saturated Fat 0.39 g | 2% | |
Trans Fat 0.01 g | ||
Cholesterol 2.27 mg | 0.8% | |
Sodium 482.19 mg | 20.1% | |
Total Carbohydrate 54.35 g | 18.1% | |
Dietary Fiber 5.03 g | 20.1% | |
Sugars 9.87 g | ||
Protein 10.3 g |
Vitamin A 6.48 % | Vitamin C 30.79 % | |
Calcium 6.18 % | Iron 13.45 % |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Beckies Kitchen