Taken from Dolce Vita Diaries: The Recipes (Kindle Edition 99p)
Cathy Rogers and Jason Gibb
Fry the onion in the olive oil until soft.
Add the courgettes and once they’ve softened and are almost ready, add the sultanas.
Cook the fusilli in salted, boiling water. Meanwhile, lightly toast the pine nuts and soak the saffron in the cream. Just before the fusilli is cooked, add the saffron and cream to the courgette pan, then mix the cooked fusilli with the sauce.
Spoon onto plates and sprinkle over the pine nuts, pecorino and some finely chopped thyme.
Taken from Dolce Vita Diaries: The Recipes (Kindle Edition 99p)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 552 | ||
Calories from Fat: 233 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 35 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 90.4mg | 28 % | |
Sodium 388.2mg | 13 % | |
Potassium 505.3mg | 13 % | |
Total Carbohydrate 63.3g | 19 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 61.5g | ||
Protein 19.2g | 27 % | |
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: 552
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