
All types of short cut pasta can be used in this colourful Spring recipe. I prefer to use the bow-tie pasta called "farfalle".
??? | olive oil | ??? | |
??? | asparagus, average size | ??? | |
??? | yellow or red sweet peppers | ??? | |
??? | farfalle (bow-tie), penne, or other short-cut pasta | ??? | |
??? | shallots, finely chopped | ??? | |
??? | dairy blend 5% | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? | |
??? | Parmesan cheese, grated | ??? |
Keep the serving plates warm on the stove while you're preparing the dish.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
The asparagus and peppers may be cooked 2 days in advance then warmed and added to the pasta right before serving.
per 1 serving (250 g)
Amount % Daily Value |
Calories 330 |
Fat 15 g 23 % |
Saturated
2.6 g
13 % |
Cholesterol 10 mg |
Sodium 180 mg 7 % |
Carbohydrate 44 g 15 % |
Fibre 4 g 16 % |
Sugars 5 g |
Net Carbs 40 g |
Protein 9 g |
Vitamin A 19 % |
Vitamin C 110 % |
Calcium 6 % |
Iron 14 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Vegetables | ½ |
Meat and Alternatives | 0 |
Fats | 1 ½ |