Whole-wheat pasta has a robust, nutty, grainy taste that I like with winter greens and cabbage. The pasta’s texture suffers a little because whole wheat contains the bran, which cuts the gluten strands created when dough is kneaded. That’s why whole-wheat pasta is not as firm to the tooth as pasta from refined flour. My husband dislikes it for that reason, so I cook it for myself when he’s away. You could add a little crumbled sausage to this sauce if you like, but it doesn’t need it. If you can’t find whole-wheat fusilli (De Cecco makes it), substitute another whole-wheat shape, or use regular fusilli.
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Serving Size: 1 recipe (1605g) | ||
Recipe Makes: 1 | ||
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Calories: 684 | ||
Calories from Fat: 624 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.3g | 92 % | |
Saturated Fat 43.8g | 219 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 16.9mg | 1 % | |
Potassium 275.5mg | 7 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 14.3g | ||
Protein 2.9g | 4 % | |
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: 684
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