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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta as directed on package, omitting salt; keep warm. | 2. Heat oil and red pepper flakes in medium non-stick skillet on medium-high heat. Add onions; cook 3-4 minute or until softened, stirring frequently. Add peppers and zucchini; cook 3 minute or until vegetables are crisp-tender. | 3. Warm sauce in same pot on medium heat. Stir in greens and cook just until wilted. Stir in cooked pasta. Divide mixture among 6 serving bowls. | 4. Top evenly with vegetable mixture and remaining ingredients. | 5. All that's need is a side of garlic bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rotini pasta	12	ounces		1268.82	255.3714	44.5968	5.1642
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
red pepper flake	1/4	teaspoon		201.7333	0.0	44.88	1.1333
onion	1		halved sliced	28.0	6.537999999999999	0.77	0.07
red bell pepper	1		cut	201.7333	0.0	44.88	1.1333
zucchini	1		cut	3.36	0.4976	0.4336	0.064
tomato basil pasta sauce	1	jar		-	-	-	-
spinach	3	cups		99.0	17.55	9.9	1.35
chicken	3 1/2	cups	cooked sliced	-	-	-	-
grape tomato	8	ounces		201.7333	0.0	44.88	1.1333
mozzarella ball	6	ounces		201.7333	0.0	44.88	1.1333
pepperoncini pepper	12		stemmed sliced	201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.