Saute Veggies
A vibrant sauté of fresh veggies with seasoned flavors, complemented by a sweet orange butter treat—perfect for casual dinners or vegetable lovers seeking bold tastes.
Ingredients
- 3 yellow squash ⓘ
- 1 medium onion
- 1/2 clove garlic ⓘ
- 1 Tbsp seasoned salt ⓘ
- 1 tsp salt ⓘ
- 1 package rigatoni noodles ⓘ
- 1 to 2 zucchinis ⓘ
- 1 to 3 large mushrooms ⓘ
- 2 Tbsp olive oil ⓘ
- Parmesan cheese
- 4 Tbsp soy sauce ⓘ
- 3 cups sifted Martha White self-rising flour ⓘ
- 1/2 cup butter or margarine ⓘ
- 1 egg ⓘ
- 1/2 cup sugar ⓘ
- 1 tsp grated orange peel
- 1 tsp. grated orange peel ⓘ
Instructions
- Preheat oven to 400°F.
- Grease a large baking sheet.
- In a mixing bowl, stir together self-rising flour, sugar, and grated orange peel.
- Cut softened butter into the flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in cranberries.
- In a skillet, heat 2 tablespoons of olive oil over medium heat.
- Add chopped onion, garlic, and sliced zucchini and mushrooms; sauté until vegetables are tender.
- Cook rigatoni noodles according to package instructions; drain.
- Combine sautéed vegetables with cooked rigatoni.
- Add seasoned salt, salt, and soy sauce; toss to coat evenly.
- Serve hot, topped with Parmesan cheese.
- For Orange Butter, mix softened butter with sugar and grated orange peel until well blended.
Nutrition & Diet Analysis (per serving)
979
kcal
49% DV
Protein
Fat
Carbs
Diet fit
High-protein
Contains
Milk
Egg
Wheat/Gluten
Soy
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).