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Ingredients
- 250 grams Fresh or Dried Wide (Pappardelle) Kale Pasta
- 400 grams Cremini Mushrooms, cleaned, quartered or half
- 2 Medium Red & Orange Bell Peppers, seeded and diced
- 3 Tbsp Olive Oil
- 4 Cloves Garlic, chopped
- ½ tsp Chili Flakes
- 2 Tbsp Chopped Fresh Italian Flat Parsley
- 3 Tbsp of White Wine
- About 1 Tbsp of Freshly Squeeze Lemon Juice
- Sea Salt to taste
- Freshly Ground Black Pepper, to taste
- 2 to 3 Tbsp of Freshly Grated Parmigiano-Reggiano or more
View Full Recipe at Seasaltwithfood
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 520g | |
| Calories 573 | |
| Calories from Fat 393 | 69% |
| Total Fat 44.37g | 55% |
| Saturated Fat 7.77g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 246mg | 10% |
| Potassium 1904mg | 54% |
| Total Carbs 23.13g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.69g | 5% |
| Protein 15.29g | 24% |
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