
All types of short cut pasta can be used in this colourful Spring recipe. I prefer to use the bow-tie pasta called "farfalle".
3 tbsp | olive oil | 1.5 fl.oz | |
12 | asparagus, average size | 8.5 oz | |
1 1/2 | yellow or red sweet peppers | 11 oz | |
7.1 oz | farfalle (bow-tie), penne, or other short-cut pasta | 3 cups | |
1/2 | shallots, finely chopped | 0.8 oz | |
1/3 cup | dairy blend 5% | 2.9 fl.oz | |
1 pinch | salt [optional] | ||
ground pepper to taste [optional] | |||
4 tsp | Parmesan cheese, grated | 0.2 oz |
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 (250 g)
Amount % Daily Value |
Calories 330 |
Fat 15 g 23 % |
Saturated
2.6 g
13 % |
Cholesterol 10 mg |
Sodium 180 mg 7 % |
Carbohydrate 44 g 15 % |
Fibre 4 g 16 % |
Sugars 5 g |
Net Carbs 40 g |
Protein 9 g |
Vitamin A 19 % |
Vitamin C 110 % |
Calcium 6 % |
Iron 14 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Vegetables | ½ |
Meat and Alternatives | 0 |
Fats | 1 ½ |