Clarion Ledger Recipes, 11/19/97 Heat olive oil in large stockpot; saute onion, carrot, fennel and garlic. Cook until vegetables are limp; stir in herbs, and cook 1 minute. Stir in chopped tomatoes, 2 c. water and chicken broth and cook for 15 min. Add pasta, and cook until tortellini is tender, adding additional water, if necessary. Add escarole or spinach, and cook for 6 min. Garnish with Italian parsley. SOURCE: Food for Thought (the Junior League of Birmingham, ALs cookbook) Posted to EAT-L Digest by Shawn Zehnder Lea
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (909g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 12 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1957.3mg||67 %|
|Potassium 739.4mg||19 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 18.4g|
|Protein 5.3g||8 %|
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: 121
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.