• med fat 4.37g 4.37%
  • med sat fat 1.78g 1.78%
  • low salt 70.10mg 0.07%
  • low sugar 2.17g 2.17%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Heat oil in frypan and gently cook onion, garlic, zucchini and oregano for 8 to 10 minutes or until vegetables are tender.
  2. Cook pasta according to packet directions. Drain well.
  3. Beat together the evaporated skim milk and ricotta cheese.
  4. Add to zucchini mixture and stir until mixture comes almost to the boil.
  5. Add reduced fat cheese and pepper and continue stirring until cheese melts.
  6. Add rigatoni and toss well. Serve at once.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
301.35g
100.00g
Energy (kJ)
2114.80kJ
701.78kJ
Protein (g)
22.32g
7.41g
Total fat (g)
13.18g
4.37g
- Saturated fat (g)
5.35g
1.78g
- Polyunsaturated fat (g)
2.45g
0.81g
- Monounsaturated fat (g)
4.18g
1.39g
Cholesterol (mg)
27.49mg
9.12mg
Carbohydrate-available (g)
70.95g
23.54g
CarbohydrateSE (g)
70.95g
23.54g
- Sugars (g)
6.54g
2.17g
Water (g)
179.68g
59.62g
Dietary fibre (g)
5.15g
1.71g
Thiamin (mg)
0.15mg
0.05mg
Riboflavin (mg)
0.40mg
0.13mg
Niacin (mg)
1.82mg
0.60mg
Niacin equivalents (mg)
6.55mg
2.17mg
Vitamin C (mg)
26.32mg
8.73mg
Total folate (ug)
95.20ug
31.59ug
Total vitamin A equivalents (ug)
123.51ug
40.99ug
Retinol (ug)
60.09ug
19.94ug
Beta carotene equivalents (ug)
381.19ug
126.49ug
Sodium (mg)
211.25mg
70.10mg
Potassium (mg)
499.04mg
165.60mg
Magnesium (mg)
63.70mg
21.14mg
Calcium (mg)
314.54mg
104.38mg
Phosphorus (mg)
416.87mg
138.33mg
Iron (mg)
1.81mg
0.60mg
Zinc (mg)
2.18mg
0.72mg

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This page has been produced in consultation with and approved by: Gut Foundation Research Institute

Last updated:

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