1. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl. 2. In food processor, puree parsley, basil, and dill leaves, oil, stock, cheese and garlic until well combined, approximately 30 seconds. Pour over pasta. Sprinkle with pine nuts and toss. Tips: Refrigerate up to 3 days or freeze up to 6 weeks. from rose reisman bring home light pasta
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (106g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 61 (22%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0.8mg||0 %|
|Sodium 49.1mg||2 %|
|Potassium 286.3mg||8 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 42.2g|
|Protein 9.2g||13 %|
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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: 276
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