Try this Szechwan Pasta Salad with Hot Pepper Vinaigrette recipe, or contribute your own.
Suggest a better descriptionBoil a large pot of water; cook pasta until al dente. While pasta is cooking, blanch broccoli and pea pods. Combine dressing ingredients. When pasta is done, drain and rinse under cold water. Drain well. Place pasta in a bowl and toss with broccoli, pea pods, red pepper and scallions. Pour on dressing; toss to coat evenly. Garnish with watercress and sauteed pine nuts. Recipe by: 15 Minute Vegetarian Gourmet Posted to MC-Recipe Digest by Meg Antczak
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 463 | ||
Calories from Fat: 221 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.6g | 33 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 40.9mg | 13 % | |
Sodium 91.4mg | 3 % | |
Potassium 751.8mg | 20 % | |
Total Carbohydrate 50.5g | 15 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 44g | ||
Protein 13.2g | 19 % | |
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: 463
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