Photo: Anna Pelzer
Arugula Salad with Roasted Tomatoes & Pasta Recipe {Vegan}
16 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
476
Calories
11g
Protein
16g
Fat
76g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Tomato | 1 medium (123g) | 22 |
| Agave | 1 tsp (7g) | 21 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Roma tomatoes, cut into 1/4-inch slices
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp agave nectar or honey
- 1/2 tsp crushed dried rosemary
- 1/8 tsp salt
- 1/8 tsp ground pepper
- 2 tbsp extra-virgin olive oil
- 6 oz. whole wheat rotini pasta
- 4 cups arugula
- 1 cup cannellini (or great northern) beans
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes