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Ratatouille Baked Penne
- prep: 30 min
- cook: 0 hr
- total: 30 min
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SaveIngredients
- 8 oz. dried whole grain penne pasta
- 2 medium zucchini and/or yellow summer squash, quartered lengthwise and cut into 1/2-inch slices
- 2 cups coarsely chopped tomatoes
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 3 cloves garlic, minced
- 1 15-oz. can no-salt-added tomato sauce
- 3 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 15-oz. can no-salt-added red kidney beans, rinsed and drained
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1028 % Daily Value *
- Total Fat: 4 g 6.09%
- Saturated Fat: 1 g 5.35%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0.01%
- Sodium: 1835 mg 76.45%
- Calcium: 160 mg 15.96%
- Potassium: 1217 mg 34.77%
- Magnesium: 0 mg 0%
- Iron: 10 mg 55.33%
- Zinc: 0 mg 0%
- Total Carbohydrate: 215 g %
- Dietary Fiber: 14 g 55.8%
- Sugar: 21 g
- Protein: 38 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 101.13%
- Vitamin C 113.25%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch12
- Exchange - Vegetables5
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total8 oz-eq
- MyPlate - Vegetable Total3 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
