1/4 | onions, coarsely chopped | 50 g | |
1 cup | cauliflower, cut into small florets | 140 g | |
1 tsp | olive oil | 5 mL | |
2 | chicken sausages | 150 g | |
1/4 | dried chili peppers, minced | 0.1 g | |
1/2 cup | chicken broth, warm | 125 mL | |
100 g | penne rigate, or other short pasta | 1 1/4 cup | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
4 tsp | Parmesan cheese, or Romano, grated | 4 g |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked
pasta so that it will be ready when needed.
per 1 serving (310 g)
Amount % Daily Value |
Calories 310 |
Fat 8 g 12 % |
Saturated
1.7 g
10 % |
Cholesterol 40 mg |
Sodium 630 mg 26 % |
Carbohydrate 41 g 14 % |
Fibre 4 g 16 % |
Sugars 3 g |
Net Carbs 37 g |
Protein 19 g |
Vitamin A 1 % |
Vitamin C 50 % |
Calcium 5 % |
Iron 11 % |
Food Group | Exchanges |
---|---|
Starches | 2 |
Vegetables | ½ |
Meat and Alternatives | 1 ½ |
Fats | 1 ½ |