Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
35
High
Nutrition per serving
Calories489.3 kcal (24%)
Total Fat16.8 g (24%)
Carbs69.6 g (27%)
Sugars6.1 g (7%)
Protein16.2 g (32%)
Sodium135.3 mg (7%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Bring a large pot to boil and add your pasta. Cook as per packaging instructions.
pasta16 oz
Step 2
While pasta cooks, grab a large skillet, add olive oil and heat over medium heat. Add pepper, broccoli, and onion, sauté for 2 to 3 minutes, stirring occasionally. Add zucchini, squash and cook another 1 to 2 minutes or until vegetables are tender. Remove vegetable's from pan and into a bowl.
olive oil1 Tbsp
bell pepper1
broccoli florets2 cups
zucchini1
squash1
onion1
Step 3
In the same pan add butter and garlic and cook until fragrant. Stir in chicken broth. Simmer until broth reduces about half. Then stir in heavy cream and lemon juice.
cloves garlic4
unsalted chicken broth1 ½ c
heavy cream½ c
lemon juice3 Tbsp
unsalted butter2 Tbsp
Step 4
Once pasta is cooked, drain, and add to the pan along with the cooked vegetables, and stir in parmesan cheese, grape tomatoes along with seasonings.
parmesan cheese½ c
grape tomatoes1 ½ c
italian seasoning2 Tbsp
Step 5
Plate and serve.
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