Pasta With Summer Squash And Zucchini

1. In a large skillet, saute zucchini, yellow squash, onion and garlic in olive oil until vegetables are almost tender. Add basil and spaghetti sauce and stir until warmed through.

2. Spoon sauce over hot linguini. Toss to coat well. Top with cheeses.

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Nutrient	Quantity
Total fats	24.8854 g
Protein	64.6992 g
Carbohydrates	285.5894 g
Energy	1589.3044 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3654 g
Water	240.3994 g
Aspartic acid	0.2387 g
Calcium, Ca	466.07 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0068 g
Lutein + zeaxanthin	46.2312 g
Fiber, total dietary	38.2312 g
Fatty acids, total saturated 22:0	0.031 g
Carotene, beta	28.2157 g
Niacin	27.4573 mg
Vitamin A, RAE	20.499 g
Fatty acids, total trans-polyenoic	0.0068 g
Arginine	0.2423 g
Riboflavin	0.7405 mg
Tocopherol, beta	0.355 mg
Fatty acids, total polyunsaturated 15:0	0.0102 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2109 g
Fatty acids, total saturated 20:1	0.1098 g
Glutamic acid	0.6014 g
Sodium, Na	506.8478 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2247 g
Total lipid (fat)	24.8854 g
Manganese, Mn	7.9401 mg
Fructose	3.5185 g
Proline	0.0365 g
Fatty acids, total saturated 16:0	3.1725 g
Fatty acids, total saturated 8:0	0.0224 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.9359 g
Sucrose	4.2192 g
Choline, total	19.696 mg
Sugars, total	18.775 g
Serine	0.0591 g
Fatty acids, total saturated 10:0	0.0504 g
Fatty acids, total saturated 18:0	0.6044 g
Vitamin B-6	1.2731 mg
Selenium, Se	254.5496 g
Ash	9.817 g
Fatty acids, total saturated 18:1 undifferentiated	11.0576 g
Pantothenic acid	3.034 mg
Phenylalanine	0.0665 g
Fatty acids, total polyunsaturated 22:1 c	0.0034 g
Copper, Cu	1.5563 mg
Betaine	0.2361 mg
Thiamin	1.3881 mg
Retinol	15.6 g
Methionine	0.0089 g
Iron, Fe	13.974 mg
Carbohydrate, by difference	285.5894 g
Phosphorus, P	1330.7575 mg
Folate, total	255.1649 g
Tocopherol, gamma	2.2903 mg
Fatty acids, total saturated 4:0	0.0648 g
Fatty acids, total saturated 22:1 undifferentiated	0.0034 g
Alanine	0.0627 g
Cholesterol	8 mg
Valine	0.0605 g
Fatty acids, total saturated 18:2 undifferentiated	4.3418 g
Glycine	0.0671 g
Glucose (dextrose)	5.0145 g
Fatty acids, total saturated 14:0	0.2232 g
Zinc, Zn	9.8354 mg
Isoleucine	0.0423 g
Maltose	5.4431 g
Fatty acids, total saturated 12:0	0.0563 g
Fatty acids, total polyunsaturated	4.7106 g
Fatty acids, total polyunsaturated 17:1	0.0203 g
Leucine	0.0738 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0068 g
Tocotrienol, alpha	0.5983 mg
Vitamin A, IU	153.6469 IU
Folate, DFE	255.1649 g
Tryptophan	0.0337 g
Vitamin C, total ascorbic acid	20.1502 mg
Phytosterols	62.835 mg
Fatty acids, total polyunsaturated 16:1 c	0.0102 g
Galactose	0.0018 g
Fatty acids, total polyunsaturated 18:1 c	0.9015 g
Fatty acids, total saturated 20:0	0.0661 g
Tocotrienol, beta	4.8308 mg
Fatty acids, total saturated 6:0	0.0384 g
Starch	195.2373 g
Tyrosine	0.0393 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	14.9767 g
Fatty acids, total saturated	4.404 g
Histidine	0.0376 g
Fatty acids, total monounsaturated	11.4166 g
Threonine	0.0542 g
Folate, food	255.1649 g
Fatty acids, total polyunsaturated 17:0	0.0064 g
Fatty acids, total polyunsaturated 24:0	0.0102 g
Cryptoxanthin, beta	0.3047 g
Vitamin E (alpha-tocopherol)	2.5808 mg
Fatty acids, total trans	0.0068 g
Magnesium, Mg	395.8557 mg
Lysine	0.1031 g
Potassium, K	1858.8891 mg
Fatty acids, total polyunsaturated 24:1 c	0.0034 g
Cystine	0.0122 g
Fluoride, F	2.42 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	1 cup	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Onion	2	88	20.548	0.22
Parmesan cheese	0.5 cup	148	16	2
Zucchini	1	2.31	0.3421	0.044
Yellow squash	2	0	0	0
Garlic Clove	3	0	0	0
Basil	0.75 teaspoon	0.1524	0.0176	0.0042
spaghetti sauce	1 jar	0	0	0
wheat pasta	12 ounces	1231.502	248.6817	9.1172