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Pasta with Asparagus and Sun Dried Tomatoes
GREEN VALLEY KITCHEN15Ingredients
27Minutes
510Calories
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Ingredients
US|METRIC
3 SERVINGS
- 2 cups pasta (uncooked, – about half a box of pasta – I used rigatoni)
- 1 bouillon cube (veggie)
- 1 bunch asparagus (– about 1 to 1 1/2 pounds – tough ends snapped off – cut into bite sized pieces)
- 1 Tbsp. olive oil
- 2 cloves garlic (– minced)
- 1/4 tsp. red pepper flakes
- 3 Tbsp. sun dried tomatoes (– I used the kind that was packed in oil – minced)
- 1/3 cup finely grated Parmesan cheese
- 1/2 large lemon
- 2 Tbsp. lemon juice
- 2 Tbsp. olive oil
- 1 garlic clove (small, – put through a press or finely minced)
- 2 Tbsp. minced fresh basil (finely)
- 5 twists pepper (from a pepper mill)
- 1 pinch salt
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium180mg8% |
Potassium590mg17% |
Protein15g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate80g27% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A20% |
Vitamin C45% |
Calcium8% |
Iron30% |
* 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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