Tuscan Vegetable Ragout


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 348.3
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 129.7 mg
  • Total Carbs: 70.3 g
  • Dietary Fiber: 13.2 g
  • Protein: 14.6 g

View full nutritional breakdown of Tuscan Vegetable Ragout calories by ingredient
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Number of Servings: 8

Ingredients

    2 t. olive oil
    3 cl. Garlic, minced
    2 zucchini, half-mooned
    1 8 oz. can diced tomatoes
    2 15oz. cans cannellini beans drained and rinsed
    1 15 oz. can artichoke hearts, quartered
    2 T Kalamata olives, chopped
    1 T. capers, chopped
    c. chopped fresh basil
    Salt and pepper to taste
    Whole wheat penne pasta

Directions

Heat oil in large skillet over med heat. Add garlic and zucchini, cover and cook until softened, about 5 min. Stir in tomatoes, artichokes, and beans and cook about 15 min. Add olives, capers and half the basil. Season with salt and pepper and serve sprinkled with remaining basil. Serve over pasta. Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user IRISHVEG1.

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