Try this Pasta with Fresh Tomatoes, Basil And Roasted Garlic recipe, or contribute your own.
Suggest a better description4 SERVINGS DAIRY-FREE Our pasta dish can be as simple as the one presented here, or modified by adding diced avocado, chopped red onion, sliced black olives and chopped roasted peppers. Since pasta is not a good source of protein, this dish should be joined by a first course that includes legumes, such as the Chickpea Pesto-Stuffed Mushrooms (see separate recipe). Place unpeeled garlic cloves in small baking dish and roast until soft and lightly colored, 15 to20 minutes. Remove each clove as it is done. When cool enough to handle, peel and smash gently with flat side of knife. Dice tomatoes and place in large bowl, retaining juices. You should have about 2 cups of tomatoes. Add roasted garlic, basil, capers, oil and vinegar. Let stand at least 20 minutes to allow flavors to blend. Bring a large pot of water to a boil. When water boils, add pasta and stir to prevent sticking. Cook until al dente, stirring occasionally. Drain well and add to tomato mixture. Toss to mix and coat. Serve warm or at room temperature. PER SERVING: 238 CAL.; 9G PROT.; 4G TOTAL FAT (1G SAT. FAT); 45G CARB.; 0 CHOL.; 150MG SOD.; 7G FIBER. Recipe by: Vegetarian Times Magazine, August 1998, page 37
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 4 servings | ||
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Calories: 31 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 70mg | 2 % | |
Potassium 242.1mg | 6 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 5.5g | ||
Protein 1.4g | 2 % | |
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: 31
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