Red Pepper Fettuccine, Spinach, Artichoke Pasta Salad Recipe

click to rate
0 votes | 323 views
Servings: 1

Ingredients

Cost per recipe $5.91 view details

Directions

  1. Use lots of water with pasta so it doesn't stick to pot. Don't cook too mushy. El dente is best.
  2. All items can be sauteed if you like, but also can just be added fresh to warm pasta.
  3. toss pasta with extra virgin olive oil and balsamic vinegar, add in the rest, toss/mix well. Use as much or possibly as little of the individual items as you would like. Obviously, the ingredients shouldn't overpower the pasta. Enjoy.

Toolbox

Add the recipe to which day?
« Today - Dec 02 »
Today - Dec 02
December 3 - 9
December 10 - 16
December 17 - 23
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 655g
Calories 306  
Calories from Fat 137 45%
Total Fat 15.38g 19%
Saturated Fat 2.17g 9%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 325mg 14%
Potassium 2330mg 67%
Total Carbs 37.45g 10%
Dietary Fiber 15.7g 52%
Sugars 12.79g 9%
Protein 13.9g 22%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment