Passata Pasta
1. Fill a medium pan with water ad a dash of Olive oil and a pinch of salt then boil.
2. Add the Pasta and cook (see Packet for times)
3. Meanwhile empty the passata into a small pan along with the Balsamic Vinegar,Lakeland Mixed Herbs and Fresh parmesan. Simmer on a low heat stirring often the cooking time will be as long as the pasta.
4.In a small frying Pan cook the bacon for 4 minutes then add carrot, once cooked around 8 Minutes add to the passata.
5. Once ready drain the pasta into a colander and drizzle some more olive oil and toss.
6. Add the pasta back to the medium pan now over a low heat, Add the pasta and mix thoroughly together remove from heat and serve. ( add some more fresh parmesan if you desire)
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 502 | ||
Calories from Fat: 193 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 101.6mg | 31 % | |
Sodium 398.9mg | 14 % | |
Potassium 378.7mg | 10 % | |
Total Carbohydrate 59.6g | 18 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 58.6g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 502
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