Over the weekend I made two excellent recipes! The pasta recipe is from Gourmet magazine, the soup one from Bon Appetit, an advertisment for milk. Veg listers note, the recipe calls for chicken broth, so substitute as appropriate. Cook pasta according to package directions. Cut crust from bread and, using large holes of a hand grater, grate enough bread to measure 2/3 cup. Finely chop separately capers and garlic. While pasta is cooking, in a large heavy skillet cook garlic in oil over moderate heat, stirring, just until pale golden, about 2 minutes. Stir in capers, parsley, and bread crumbs and cook stirring, until bread crumbs and garlic are golden, 1 to 2 minutes. Drain pasta in colander and transfer to a heated large bowl. Pour sauce over pasta and toss to combine. Serve with parmesan. Serves 4. NOTE: Mine seemed a little dry so I added about 2 Tbs of the pasta water. Posted to EAT-L Digest by Cheryl Mainard
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (851g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3854 (100%)|
|Amt Per Serving||% DV|
|Total Fat 432.6g||577 %|
|Saturated Fat 62.2g||311 %|
|Monounsaturated Fat 207.6g|
|Polyunsanturated Fat 142.9g|
|Cholesterol 0mg||0 %|
|Sodium 1540mg||53 %|
|Potassium 153mg||4 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 5g|
|Protein 2.4g||3 %|
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: 3854
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!