Try this Pasta with Greens recipe, or contribute your own.
Suggest a better descriptionSoak the sundried tomatoes in hot water until soft, about 10 minutes. Drain, cut into pieces, and reserve. Begin cooking pasta. While pasta is cooking, prepare greens: wash, drain, remove all coarse stems and mid ribs, then chop coarsely and reserve. Heat the olive oil in a skillet, add the onion and red pepper flakes and saute over medium high heat. When onions begin to colour, add the tomatoes and chopped greens, tossing well to wilt. Mash in garlic, add basil and cook for 5 minutes. Add capers with a little of their liquid. Drain the pasta and mix with vegetables. Serve with grated Parmesan cheese if desired. Yield: 4 servings Nutrional Information: 357 calories and 6.5 grams of fat Courtesy "8 Weeks to Optimum Health" by Dr. Andrew Weil RECIPE FOR HEALTH SHOW #RHC127 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 21, 1997 Posted to MC-Recipe Digest V1 #531 by 4paws@netrax.net (Shermeyer-Gail) on Mar 21, 1997
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Serving Size: 1 Serving (1087g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1602 | ||
Calories from Fat: 189 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 336.6mg | 104 % | |
Sodium 1423.2mg | 49 % | |
Potassium 2922.9mg | 77 % | |
Total Carbohydrate 292.4g | 86 % | |
Dietary Fiber 12.9g | 52 % | |
Sugars, other 279.5g | ||
Protein 66.3g | 95 % | |
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: 1602
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