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mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2698 kcal 135 %
  • Fat 81 g 124 %
  • Saturated 30 g 149 %
  • Carbs 404 g 135 %
  • Fiber 32 g 128 %
  • Protein 95 g 189 %
  • Cholesterol 151 mg 50 %
  • Sodium 2517 mg 105 %
  • Calcium 1129 mg 113 %
  • Magnesium 418 mg 99 %
  • Potassium 3341 mg 71 %
  • Iron 15 mg 85 %
  • Zinc 14 mg 128 %
  • Phosphorus 1745 mg 249 %
  • Vitamin A 976 µg 108 %
  • Vitamin C 662 mg 736 %
  • Thiamin (B1) 1 mg 97 %
  • Riboflavin (B2) 3 mg 193 %
  • Niacin (B3) 16 mg 99 %
  • Vitamin B6 4 mg 270 %
  • Folate equivalent (total) 468 µg 117 %
  • Vitamin B12 3 µg 120 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 13 mg 90 %
  • Vitamin K 63 µg 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Fusilli With Peppers, Zucchini, and Feta recipes

Ingredients

  • 2 tablespoons olive oil
  • 1 lb baby bell peppers, seeded and quartered lengthwise (or regular bell peppers, sliced into 1/2" thick slices)
  • 1 large red onion, halved and cut into thin strips
  • 16 oz. long fusilli pasta
  • 2 zucchini, cut into 2-inch sticks, 1/4-inch thick
  • 1/2 cup kalamata olives, pitted and halved
  • 6 ounces feta cheese, crumbled
  • 1/2 teaspoon freshly ground pepper

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