Recipe: Nutrition
Diabetes Appropriate
Egg-free
Nut-free
Heart-Healthy
Kosher
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Saturated Fat
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Weight Management
Directions
Prep Time
10 minutes
Cook Time
10 minutes
Ready in
20 minutes
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Brush squash, fennel, bell pepper and onion with 1 tablespoon of the oil. Season with salt and pepper to taste.
- Place vegetables on grill. Grill, covered, 10 to 12 minutes or until tender, turning occasionally. Remove from grill and transfer to a cutting board; let cool slightly.
- Meanwhile, cook pasta al dente according to package directions. Drain; transfer to a medium bowl.
- Chop grilled vegetables; add to pasta. Add tomato, basil and remaining oil; toss. Season with salt and pepper to taste, and sprinkle with Parmesan (if desired). Serve warm or chilled.
Nutritional Information
Serving Size
1
Per Serving
Calories 129, Calories Fat 51, Total Fat 5g, Saturated Fat 0g, Cholesterol 21mg, Sodium 21mg, Carbohydrate 16g, Protein 3g
Serving Size | 1 |
Calories | 129 |
Calories Fat | 51 |
Calories (fat) extra | 39 |
Total Fat | 5g |
Total Fat (extra) | 9 |
Saturated Fat | 0g |
Saturated Fat (extra) | 1 |
Cholesterol | 21mg |
Cholesterol (extra) | 7 |
Sodium | 21mg |
Sodium (extra) | 1 |
Carbohydrate | 16g |
Carbohydrate (extra) | 5 |
Fiber | 1g |
Fiber (extra) | 5 |
Sugars | 2g |
Protein | 3g |
Omega3 | 0g |
Vitamin A | 126IU |
Vitamin A (extra) | 3 |
Vitamin C | 12mg |
Vitamin C (extra) | 22 |
Iron | 0mg |
Iron (extra) | 5 |