
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 | ??? | |
??? | gluten free/wheat free penne, or other short-cut pasta | ??? | |
??? | shallots, finely chopped | ??? | |
??? | creamy soy preparation for cooking | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? |
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 (370 g)
Amount % Daily Value |
Calories 430 |
Fat 18 g 28 % |
Saturated
2.4 g
12 % |
Cholesterol 0 mg |
Sodium 60 mg 3 % |
Carbohydrate 61 g 20 % |
Fibre 5 g 20 % |
Sugars 4 g |
Net Carbs 56 g |
Protein 5 g |
Vitamin A 28 % |
Vitamin C 149 % |
Calcium 3 % |
Iron 17 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Vegetables | 1 |
Fats | 2 |