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Ingredients
US|METRIC
7 SERVINGS
- 3 cups sunchokes (about 1 1/2 pounds total)
- 2 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. cracked black pepper (fresh)
- 1/2 box farfalle pasta (mini, cooked al dente to equal 4 cups cooked, 8 ounces dry)
- pesto (Roasted Red Bell Pepper, recipe follows)
- 3/4 cup mozzarella cheese (1/2-inch diced)
- 3/4 cup grape tomatoes (quartered)
- 1/4 cup kalamata (diced 1/4-inch)
- 1/4 cup green onions (white and light green parts, diced)
- 1/3 cup arugula leaves (loose pack, stems removed)
- 2 Tbsp. grated Parmesan cheese
- 1 Tbsp. kalamata (rough chop, about 5)
- 1 Tbsp. balsamic vinegar
- 1/2 tsp. cracked black pepper (fresh)
- 1/2 tsp. salt
- 2 cloves garlic (rough chop)
- 1 roasted red peppers (rough chop, about 1/2)
- 2 Tbsp. olive oil
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium550mg23% |
| Potassium270mg8% |
| Protein5g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A6% |
| Vitamin C15% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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