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Ingredients
US|METRIC
4 SERVINGS
- 1 pkg. fusilli pasta (tricolour)
- 2 Tbsp. olive oil
- 4 carrots (medium, julienned)
- 1 bell pepper (medium, colour of your choice, I usually use a mix of red and green, sliced)
- 2 tsp. dried basil
- pepper (to taste)
- 1 can white kidney beans (drained and rinsed)
- 425 grams tomato sauce
- 1 can artichoke hearts (quartered)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium530mg22% |
| Potassium2700mg77% |
| Protein30g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate95g32% |
| Dietary Fiber28g112% |
| Sugars16g |
| Vitamin A220% |
| Vitamin C60% |
| Calcium35% |
| Iron70% |
* 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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