I always use the app MyFitnessPal for Iphone when cooking meals while on a diet because I find it is the most accurate in determining calorie/nutritional value of your prepared meal.
Below I have posted photos of the ingredients used, including amounts, and calorie intake of each item.

1. On medium heat, heat pan and tablespoon of organic extra virgin olive oil. Add chopped onion and garlic until the onions become translucent
2. Turn down heat to medium-low and add in chopped Zucchini, sliced cherry tomatoes, and sun-dried tomatoes. Cook for 10 mins
3. Bring water to boil in separate pot
4. Pasta base mixture should start to reduce, add in capers, Basa and Italiano seasoning. Continue to cook back up to Medium for 5 mins
5. Cook pasta according to directions on the back of the bag, I prefer my pasta more on the al dente side, I cut the cooking time down by two mins as rice pasta tends to get soggy quickly
6. Remove Basa pieces from pan, place on a baking sheet and cover with tinfoil, place in an oven that has been heated to 275 C. ( We do not want to over cook the basa, just keep it nice and warm)
7. Remove pasta once cooked, drain, set aside
8. To pasta base add in chopped tomatoes, Vegan salsa, Garlic Granules and Sauvignon Blanc, turn heat to high. Get the sauce up to a nice reduced state.
9. Add rice pasta to pasta sauce, toss, service immediately with two pieces of Basa on top.
10. ENJOY

Gluten Free Sol Pasta

**One serving is only 302 Calories and worth every bite