1zucchini,halved and sliced (approximately 2 cups)
1small red onion,chopped (approximately 1 cup)
1/2teaspoonsalt
1/4teaspoonpepper
3garlic cloves,minced
1cupcherry tomatoes,sliced
3tablespoonsOlive Garden light Italian dressing
1tablespoonParmesan cheese
1cupreduced-fat shredded mozzarella cheese
Instructions
Cook penne pasta according to the directions on the package. Once cooked, drain the pasta.
Meanwhile, in a large skillet sprayed with cooking spray and set over medium heat, sauté the zucchini and red onion. Sprinkle with salt and pepper and sauté 4-5 minutes, or until onions are tender, mixing half-way through.
Add garlic and tomatoes and cook 1 minute longer.
Mix in Italian dressing and Parmesan cheese, along with the cooked and drained pasta.
Top with the mozzarella cheese, cover, and simmer 2-3 minutes, or until the cheese is melted.
Nutrition Facts
Italian Penne with Veggies
Amount Per Serving (1 cup)
Calories 215Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Cholesterol 18mg6%
Sodium 702mg31%
Potassium 245mg7%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 5g6%
Protein 14g28%
Vitamin A 1100IU22%
Vitamin C 9.9mg12%
Calcium 230mg23%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.