|Serving Size||½ of recipe|
|Total Fat||6 g|
|Saturated Fat||1 g|
|Total Carbohydrate||53 g|
|Dietary Fiber||4 g|
|Pasta (eg, fettuccini, spaghetti)||4 ounces|
|Olive oil||2 teaspoons|
|Garlic clove, sliced||1|
|Yellow onion, diced||¼ cup|
|Small zucchini, sliced into 1 ½ inch long julienne strips||½|
|Orange bell pepper, sliced into 1 ½ inch long strips||½ |
|Roma tomatoes, diced||3|
|Fresh basil, chopped||2 tablespoons|
|Parmesan cheese, grated||2 teaspoons|
- Cook pasta according to package directions, omitting salt and oil.
- Heat olive oil in a large nonstick skillet over medium heat. Add garlic and onion and sauté for 2-3 minutes, until fragrant. Add zucchini and bell pepper and sauté an additional 3-4 minutes.
- Reduce heat to low and add the drained pasta to the skillet. Stir in the tomatoes and basil. Remove from heat and top with parmesan cheese.
2.5 starches; 3 vegetables; 1 fat
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