Try this Vermicelli with Artichoke Tomato Pesto recipe, or contribute your own.
Suggest a better descriptionIn 6 quart pot of boiling water, add vermicelli and splash of olive oil and cook al dente. Meanwhile, in medium skillet on medium-high heat with heated oil, saute garlic and onions until onions are translucent. Add stewed tomatoes, parsley, artichoke hearts, basil, salt and pepper. Reduce heat to low and allow to simmer. Drain the pasta and transfer to serving plate. Drain any excess liquid off the skillet mixture (sauce) and spoon atop the vermicelli. Serve immediately. Approximately 7 minutes. Per serving (excluding unknown items): 873 Calories; 86g Fat (84% calories from fat); 26g Protein; 11g Carbohydrate; 29mg Cholesterol; 698mg Sodium By Patty
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Serving Size: 1 Serving (1538g) | ||
Recipe Makes: 1 | ||
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Calories: 3860 | ||
Calories from Fat: 695 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.2g | 103 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 20.6g | ||
Cholesterol 11mg | 3 % | |
Sodium 982.2mg | 34 % | |
Potassium 1561.8mg | 41 % | |
Total Carbohydrate 784g | 231 % | |
Dietary Fiber 46.8g | 187 % | |
Sugars, other 737.2g | ||
Protein 20.1g | 29 % | |
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: 3860
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