Photo: K8
Estimated Nutrition (whole recipe, rough)
422
Calories
19g
Protein
23g
Fat
41g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 8 ounces Dreamfield's® penne rigate
- 1 tablespoon extra virgin olive oil
- ¼ cup red onion, chopped
- ½ cup broccoli florets, chopped
- ½ cup carrot, chopped
- ½ yellow bell pepper, chopped
- 2 tablespoons fresh basil, chopped
- 1 package (10 ounces) fresh spinach, coarsely chopped
- ½ teaspoon garlic salt
- ⅛ teaspoon red pepper flakes
- 1½ cups marinara sauce
- ¼ cup grated Parmesan cheese
Directions
1
Heat olive oil in a large skillet over medium high heat and sauté onion, broccoli, carrots, bell pepper and basil until soft, about 5 minutes.
2
Add spinach, garlic salt, hot pepper flakes and marinara sauce; reduce heat to medium and simmer for 15 minutes.
3
Prepare pasta according to package directions; drain well.
4
Toss pasta with sauce mixture and sprinkle with parmesan cheese.
Recipe sourced from
fandom