All types of short cut pasta can be used in this colourful Spring recipe. I prefer to use the bow-tie pasta called "farfalle".
2 tbsp | olive oil | 30 mL | |
10 | asparagus, average size | 200 g | |
1 | yellow or red sweet peppers | 200 g | |
160 g | farfalle (bow-tie), penne, or other short pasta | 2 1/2 cups | |
1/2 | shallots, finely chopped | 20 g | |
4 tsp | creamy soy preparation for cooking | 20 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving plates warm on the stove while you're preparing the dish.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
The asparagus and peppers may be cooked 2 days in advance then warmed and added to the pasta right before serving.
per 1 serving (370 g)
Amount % Daily Value |
Calories 490 |
Fat 19 g 30 % |
Saturated
2.5 g
13 % |
Cholesterol 0 mg |
Sodium 230 mg 10 % |
Carbohydrate 69 g 23 % |
Fibre 6 g 25 % |
Sugars 6 g |
Net Carbs 63 g |
Protein 13 g |
Vitamin A 28 % |
Vitamin C 149 % |
Calcium 4 % |
Iron 23 % |
Food Group | Exchanges |
---|---|
Starches | 4 |
Vegetables | 1 |
Fats | 2 |