Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select garlic-flavored olive oil | ||
| 1 medium onion, chopped | ||
| 1 green pepper, seeded and chopped | ||
| 1 large zucchini, cut into 1/2-inch chunks | ||
| 1 (14.5 oz) can Hy-Vee petite-cut diced tomatoes, undrained | ||
| 1 tbsp. herbes de Provence | ||
| Hy-Vee sea salt and Hy-Vee pepper, to taste | ||
| 3 c. Hy-Vee whole wheat penne |
Directions
- Heat oil in a large saucepan over medium heat. Cook onions and green pepper, stirring occasionally, until soft, about 5 minutes.
- Add zucchini and cook, stirring occasionally, for 5 minutes.
- Stir in tomatoes and herbes de Provence. Season to taste with salt and pepper.
- Cover and simmer, stirring occasionally, 20 minutes. If desired, season with additional salt and pepper.
- Meanwhile, prepare penne according to package directions. Serve vegetables over hot penne.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 200mg
- Total Carbohydrates: 53g
- Protein: 9g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 90%
0%
Iron 15%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Healthy Living Recipes Cookbook.