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Ingredients
-
2
tablespoons olive oil
-
2
cups chopped yellow onions
-
2
medium red bell peppers, cut in 1-inch squares
-
2
teaspoons herbes de provence
-
1 1/4
teaspoons salt
-
2
medium zucchini, halved lengthwise and cut in 1/2-inch slices (2 cups)
-
1/2
small eggplant, quartered lengthwise and cut in 1/2-inch slices (2 cups)
-
6
cloves garlic, chopped
-
1
can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
-
2
cups Progresso™ vegetable broth (from 32-oz carton)
-
12
oz uncooked farfalle pasta (4 1/3 cups)
-
1/2
cup shredded Parmesan cheese (2 oz)
-
1/4
cup chopped fresh Italian (flat-leaf) parsley
-
1/4
cup thinly sliced fresh basil leaves
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Make With
Progresso Broth
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430
Calories
9g
Total Fat
16g
Protein
72g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size:
About 1 1/2 Cups
- Calories
- 430
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 2 1/2g
- 13%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 990mg
- 41%
- Potassium
- 530mg
- 15%
- Total Carbohydrate
- 72g
- 24%
- Dietary Fiber
- 7g
- 30%
- Sugars
- 8g
- Protein
- 16g
- Vitamin A
- 50%
- 50%
- Vitamin C
- 60%
- 60%
- Calcium
- 15%
- 15%
- Iron
- 20%
- 20%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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