Brussel Sprouts Pasta
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INGREDIENTS
- 1 c leeks ; Chopped
- 2 tb Safflower oil
- 1/2 c Parsley
- 1 tb Soy sauce
- 1 c Cheddar Cheese ; grated
- 1/2 c sweet red peppers ; Chopped
- 3 c Brussel Sprouts
- 2 tb Butter
INSTRUCTIONS
Trim the ends off the Brussel sprouts and steam the sprouts in boiling water until just tender. Drain. Heat butter and oil and saute leeks. Add peppers and Brussel sprouts, stirring until just golden on the edges. Add soy sauce and let stand covered while you cook the pasta. In a bowl, toss pasta with parsley and grated cheese. Add the cooked vegetables and serve immediately while hot. From: The Cooks Garden catalog, Spring/Summer 1993 (page 88)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (661g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1115 | ||
| Calories from Fat: 805 (72%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 89.4g | 119 % | |
| Saturated Fat 40.4g | 202 % | |
| Monounsaturated Fat 20.7g | ||
| Polyunsanturated Fat 22.9g | ||
| Cholesterol 179.7mg | 55 % | |
| Sodium 1237.4mg | 43 % | |
| Potassium 1808.3mg | 48 % | |
| Total Carbohydrate 46.3g | 14 % | |
| Dietary Fiber 15.2g | 61 % | |
| Sugars, other 31g | ||
| Protein 41.7g | 60 % | |
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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. |
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Calories per serving: 1115
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