Nutrition Facts
Servings Per Recipe: 2
Serving Size: 1 serving
Amount Per Serving
| Calories | 348.3 | Total Fat | 20.6 g |
|---|---|
| Saturated Fat | 4.0 g |
| Polyunsaturated Fat | 0.8 g |
| Monounsaturated Fat | 5.0 g |
| Cholesterol | 10.0 mg |
| Sodium | 405.9 mg |
| Potassium | 486.7 mg |
| Total Carbohydrate | 33.8 g |
| Dietary Fiber | 5.9 g |
| Sugars | 7.9 g |
| Protein | 8.5 g |
| Vitamin A | 229.9 % | Vitamin B-12 | 0.0 % |
|---|---|
| Vitamin B-6 | 10.4 % |
| Vitamin C | 45.8 % |
| Vitamin D | 0.0 % |
| Vitamin E | 7.4 % |
| Calcium | 17.4 % |
| Copper | 3.6 % |
| Folate | 9.0 % |
| Iron | 6.3 % |
| Magnesium | 4.7 % |
| Manganese | 11.5 % |
| Niacin | 5.6 % |
| Pantothenic Acid | 3.8 % |
| Phosphorus | 5.3 % |
| Riboflavin | 4.9 % |
| Selenium | 1.3 % |
| Thiamin | 6.4 % |
| Zinc | 2.3 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories in Pesto Penne Vegetable Medley
View the full Pesto Penne Vegetable Medley Recipe & Instructions
Calories per Ingredient
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories per serving of Pesto Penne Vegetable Medley
156 calories of Pesto Sauce, (0.13 cup)
70 calories of Mueller's Penne Rigate pasta, (0.25 cup)
60 calories of Olive Oil, (0.50 tbsp)
38 calories of Carrots, raw, (1.50 medium)
16 calories of zuchinni (one medium), (0.50 serving)
10 calories of Celery, raw, (1.50 stalk, medium (7-1/2" - 8" long))
4 calories of Onions, raw, (1 tbsp chopped)
2 calories of Garlic, (0.50 clove)
Calories per serving of Pesto Penne Vegetable Medley
156 calories of Pesto Sauce, (0.13 cup)
70 calories of Mueller's Penne Rigate pasta, (0.25 cup)
60 calories of Olive Oil, (0.50 tbsp)
38 calories of Carrots, raw, (1.50 medium)
16 calories of zuchinni (one medium), (0.50 serving)
10 calories of Celery, raw, (1.50 stalk, medium (7-1/2" - 8" long))
4 calories of Onions, raw, (1 tbsp chopped)
2 calories of Garlic, (0.50 clove)
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