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Nutrition Facts
Serving Size 247 g
(Approx. 6 Servings)
Amount Per Serving
Calories 210 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 115 mg 5%
Total Carbohydrate 22 g 7%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 7 g
Vitamin A 30% Iron 6%
Vitamin C 50% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Summer Delight Penne Pasta
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
6  People


Recipe makes 6 Servings

8 Oz penne pasta
4 Tbsp olive oil
4 garlic, minced
1/2 cup(s) mushrooms
1/2 cup(s) yellow onion, chopped
8 Oz cherry tomatoes
8 Oz yellow cherry tomatoes
6 Oz yellow squash, sliced
3 Tsp H-E-B Balsamic Vinegar of Modena
1/2 cup(s) lemon juice
1/2 cup(s) basil, chopped
8 Oz arugula
1/8 cup(s) shredded Parmesan cheese
1/2 Tsp black pepper
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Prepare pasta as directed on box until al dente. Drain and return to pot. Set aside.
Place a large skillet over medium heat. Add 1 tablespoon olive oil, garlic, mushrooms and onions. Cook until mushrooms are tender.
Reduce heat and add cherry tomatoes, squash and a sprinkle of olive oil if ingredients are sticking to pan. Cover and continue to cook, stirring occasionally, until tomatoes are soft and well cooked.
Add pasta, balsamic vinegar, remaining olive oil, lemon juice and basil. Cover and cook 5 minutes, stirring occasionally. Add arugula, cover and continue to cook on low until arugula is wilted.
Remove from heat and add Parmesan and pepper and cover until cheese is melted.



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