Try this Spaghetti, Black Eye Peas, and Artichoke Hearts recipe, or contribute your own.
Suggest a better descriptionCook black-eyed peas according to basic directions. Heat olive oil in large saucepan and brown garlic pieces. Add pepper, scallions, and artichoke hearts and saute for 4 or 5 minutes. Add olives, 2 to 2 1/2 cups reserved bean broth, and salt. Bring to a bowl, reduce heat and simmer 5 minutes. Add black-eyed peas and parsley. Cook spaghetti to al dente, drain, and put into serving bowl. Spoon 1/2 of the sauce and 1/2 of the cheese over the spaghetti. Mix well. Spoon remaining sauce and cheese over spaghetti. NOTES : A tossed salad with an oil and vinegar dressing may be served following this. Fresh fruit and cheese may be offered to complete this meal. Recipe by: Bean Banquets from Boston to Bombay/Patricia R. Gregory Posted to MC-Recipe Digest V1 #725 by Lynn Cage
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 226 | ||
Calories from Fat: 39 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0.7mg | 0 % | |
Sodium 23.3mg | 1 % | |
Potassium 656.1mg | 17 % | |
Total Carbohydrate 34.4g | 10 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 28.2g | ||
Protein 13.8g | 20 % | |
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: 226
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