Vegetable Linguine With Blue Cheese

1. Start pasta boiling.

2. Meanwhile, mix all remaining ingredients in a bowl.

3. When past is done, mix in with the veggie/cheese mixture.

4. Place in an oven safe casserole dish.

5. Bake at 325°F for 30 minutes.

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Nutrient	Quantity
Total fats	31.8638 g
Protein	8.21 g
Carbohydrates	8.7423 g
Energy	361.7669 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.0326 g
Water	227.9577 g
Aspartic acid	0.194 g
Calcium, Ca	95.955 mg
Lutein + zeaxanthin	1804.2355 g
Fiber, total dietary	1.7096 g
Fatty acids, total saturated 22:0	0.0038 g
Carotene, beta	367.8335 g
Niacin	1.0199 mg
Vitamin A, RAE	47.851 g
Arginine	0.0822 g
Riboflavin	0.196 mg
Fatty acids, total polyunsaturated 15:0	0.0012 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0651 g
Fatty acids, total saturated 20:1	0.0692 g
Glutamic acid	0.1815 g
Sodium, Na	426.1927 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0352 g
Total lipid (fat)	31.8638 g
Manganese, Mn	0.3216 mg
Fructose	1.8655 g
Proline	0.0538 g
Fatty acids, total saturated 16:0	3.3608 g
Fatty acids, total saturated 8:0	0.0037 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0434 g
Sucrose	0.0691 g
Choline, total	41.1124 mg
Sugars, total	5.5766 g
Serine	0.0667 g
Fatty acids, total saturated 10:0	0.0224 g
Fatty acids, total saturated 18:0	1.5123 g
Fatty acids, total saturated 20:4 undifferentiated	0.0208 g
Vitamin B-6	0.2663 mg
Selenium, Se	6.0573 g
Ash	3.2651 g
Vitamin D	1.8375 IU
Fatty acids, total saturated 18:1 undifferentiated	8.0723 g
Pantothenic acid	0.5016 mg
Phenylalanine	0.0604 g
Copper, Cu	0.1934 mg
Betaine	1.5365 mg
Thiamin	0.1102 mg
Retinol	17.075 g
Methionine	0.0245 g
Iron, Fe	1.5581 mg
Carbohydrate, by difference	8.7423 g
Phosphorus, P	152.521 mg
Folate, total	41.0245 g
Tocopherol, gamma	0.0222 mg
Fatty acids, total saturated 4:0	0.0104 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Alanine	0.0833 g
Cholesterol	33.1542 mg
Valine	0.0771 g
Fatty acids, total saturated 18:2 undifferentiated	14.9593 g
Glycine	0.0638 g
Carotene, alpha	0.6125 g
Glucose (dextrose)	1.4447 g
Fatty acids, total saturated 14:0	0.0535 g
Zinc, Zn	0.8985 mg
Isoleucine	0.0613 g
Fatty acids, total saturated 12:0	0.0118 g
Fatty acids, total polyunsaturated	17.0454 g
Fatty acids, total saturated 14:1	0.0037 g
Leucine	0.0984 g
Vitamin A, IU	682.5716 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	41.0245 g
Tryptophan	0.0155 g
Vitamin C, total ascorbic acid	30.3096 mg
Phytosterols	0.19 mg
Fatty acids, total polyunsaturated 16:1 c	0.0031 g
Galactose	0.0036 g
Fatty acids, total polyunsaturated 18:1 c	0.0081 g
Fatty acids, total saturated 20:0	0.0012 g
Fatty acids, total saturated 6:0	0.0049 g
Tyrosine	0.0422 g
Vitamin B-12	0.4487 g
Vitamin K (phylloquinone)	125.2072 g
Fatty acids, total saturated	5.2238 g
Histidine	0.0352 g
Fatty acids, total monounsaturated	8.1861 g
Threonine	0.0433 g
Folate, food	41.0245 g
Fatty acids, total polyunsaturated 17:0	0.0018 g
Vitamin D (D2 + D3)	0.0612 g
Fatty acids, total polyunsaturated 24:0	0.0044 g
Cryptoxanthin, beta	1.222 g
Vitamin E (alpha-tocopherol)	2.9617 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0112 g
Fatty acids, total trans	0.8208 g
Magnesium, Mg	40.3147 mg
Lysine	0.0911 g
Potassium, K	482.15 mg
Cystine	0.0167 g
Fluoride, F	16.5375 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Blue cheese	0.25 cup	296.45	2.9216	31.2988
Zucchini	0.5 cup	10.54	1.9282	0.1984
Parsley	1 tablespoon	1.368	0.2405	0.03
Red bell pepper	0.25 cup	25.2167	0	0.1417
Yellow bell pepper	0.25 cup	25.2167	0	0.1417
Garlic Clove	1	4.47	0.9918	0.015
Basil	0.5 tablespoon	0.3047	0.0351	0.0085
rom tomato	1 cup	25.2167	0	0.1417
red wine vinegar	0.25 cup	11.3525	0.1613	0
garlic salt	0.5 tablespoon	25.2167	0	0.1417
linguine	1	25.2167	0	0.1417
summer squash	0.5 cup	12.065	2.4638	0.1714