1/2 | onions, coarsely chopped | 100 g | |
1 1/4 cup | cauliflower, cut into small florets | 200 g | |
1/2 tbsp | olive oil | 8 mL | |
2 | chicken sausages, gluten-free | 150 g | |
1/4 | dried chili peppers, minced | 0.1 g | |
3/4 cup | chicken broth, warm | 190 mL | |
150 g | gluten free/wheat free penne, or other short pasta | 2 cups | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2 tbsp | Parmesan cheese, or Romano, grated | 6 g |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked
pasta so that it will be ready when needed.
per 1 serving (460 g)
Amount % Daily Value |
Calories 380 |
Fat 9 g 13 % |
Saturated
2 g
11 % |
Cholesterol 40 mg |
Sodium 640 mg 27 % |
Carbohydrate 58 g 19 % |
Fibre 5 g 20 % |
Sugars 4 g |
Net Carbs 53 g |
Protein 16 g |
Vitamin A 2 % |
Vitamin C 72 % |
Calcium 7 % |
Iron 10 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 1 |
Meat and Alternatives | 1 ½ |
Fats | 1 ½ |