Try this VEGGIE RIBBON PASTA recipe, or contribute your own.
Suggest a better descriptionIn a food processor, combine basil, 1/4 cup walnuts, garlic and lemon juice. While processing, stream in oil until smooth. Transfer mixture to a bowl, stir in cheese, salt and pepper. Set aside. Create long strips or ribbons of carrots and zucchini. Chop remaining walnuts. Set aside. Bring a pot of salted water to a boil. Add pasta, cook 9 min. Drain, rinse under cold water until cool. Stir in pesto, carrot and zucchini ribbons, and remaining walnuts, then SERVE...
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Serving Size: 1 Recipe (964g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1819 | ||
Calories from Fat: 720 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80g | 107 % | |
Saturated Fat 11.5g | 57 % | |
Monounsaturated Fat 32.2g | ||
Polyunsanturated Fat 28.8g | ||
Cholesterol 270.3mg | 83 % | |
Sodium 553.8mg | 19 % | |
Potassium 2350mg | 62 % | |
Total Carbohydrate 215.7g | 63 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 204.6g | ||
Protein 70.3g | 100 % | |
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: 1819
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