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Ingredients
US|METRIC
4 SERVINGS
- 2 cups vegetable stock (make your own if you have time)
- 11 oz. zucchinis (small)
- 2 spring onions
- 2 tomatoes (about 250 g)
- 2 oz. frozen peas (or fresh)
- 4 oz. snap peas (mange-tout)
- 1/3 cup olive oil (minus 1 Tbsp dark)
- 3/4 cup rigatoni pasta
- 1 Tbsp. chopped parsley (mixed, and coriander)
- 1 oz. fresh basil leaves
- 2 oz. Parmesan (fresh)
- 3 garlic cloves
- 1/2 tsp. coarse sea salt
- salt
- ground pepper
- 1/2 tsp. peppercorn (pink)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1220mg51% |
| Potassium550mg16% |
| Protein10g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A45% |
| Vitamin C80% |
| Calcium25% |
| Iron15% |
* 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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