Italian Cappellini Primavera Noodle Bowl
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
8.83 oz
cappellini pasta
7.06 oz
Cherry Tomatoes
5.30 oz
zucchini
3.53 oz
yellow bell pepper
1.77 oz
red onion
0.71 oz
Fresh Basil
2 cloves
garlic
2 tbsp
olive oil
1 tsp
salt
1 tsp
black pepper
1.77 oz
parmesan cheese
Directions
Step 1
Cook the cappellini pasta according to the package instructions. Drain and set aside.
Step 2
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Step 3
Add cherry tomatoes, zucchini, yellow bell pepper, and red onion to the skillet. Cook until the vegetables are tender-crisp.
Step 4
Season the vegetables with salt and black pepper. Stir in the cooked cappellini pasta and toss to combine.
Step 5
Garnish with fresh basil and grated Parmesan cheese. Serve hot.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
8 g
(32
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 1.323 g | 0.26% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.3528 g | 0.42% |
| Vitamin C | 2.205 mg | 2.45% |
| Calcium | 0.6615 mg | 0.13% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.2205 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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