PENNE WITH STEAMED VEGETABLES AND FRESH TOMATOES
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Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
26
High
Nutrition per serving
Calories309.3 kcal (15%)
Total Fat5.7 g (8%)
Carbs54.6 g (21%)
Sugars7.1 g (8%)
Protein11.3 g (23%)
Sodium258.5 mg (13%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 cupbroccoli florets
1 cupcauliflower florets
1 cupfresh green beans
trimmed and cut into 2-inch lengths
½ cupcarrots
sliced
2tomatoes
medium, cut into 1/4-inch dice
½ cupfresh corn kernels
cut from 1 medium ear
¼ cupred onion
chopped
1 tablespoonolive oil
¼ cupfresh basil
chopped
salt
black pepper
8 ouncespenne
or other tubular pasta
grated parmesan cheese
Instructions
Step 1
Steam the broccoli, cauliflower, green beans, and carrots on a rack set over 1 inch simmering water, covered, 5 minutes. Combine the tomatoes, corn, red onion, olive oil, basil, salt and pepper to taste; reserve separately.
Step 2
Cook the penne in plenty of boiling salted water until al dente, or firm to the bite, about 10 minutes. Spoon out ¼ cup of the pasta cooking liquid; stir into tomatoes. Drain pasta.
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