Red Pepper Fettuccine, Spinach, Artichoke Pasta Salad Recipe
Servings: 1
Ingredients
- Â Â Spinach or possibly red pepper pasta (use lots of water - cook hard yet nice)
- 1 pkt organic baby spinach (cut stems off)
- 1 jar minced Artichoke hearts
- 1 jar minced roasted red peppers
- 1 x minced red onion
- 1 x minced sun-dry tomatoes
- Â Â black olives
- Â Â steamed broccoli florets optional
- Â Â parmesan cheese (or possibly substitute veggie style)
- Â Â scallions
- Â Â white pepper (or possibly cayenne - but go easy - warm!)
- Â Â kosher salt (kosher salt is healthier but also - go easy)
- Â Â saltier
- Â Â Extra virgin extra virgin olive oil
- Â Â balsamic vinegar
Directions
- Use lots of water with pasta so it doesn't stick to pot. Don't cook too mushy. El dente is best.
- All items can be sauteed if you like, but also can just be added fresh to warm pasta.
- 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.
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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% |
