Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
298
Calories
6g
Protein
14g
Fat
40g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 quarts water
- 1 Tbs. salt, plus more, to taste
- 3/4 lb. dried penne
- 5 Tbs. extra-virgin olive oil
- 1/2 lb. asparagus, trimmed and cut diagonally
- into 1 1/2-inch pieces
- 1/2 lb. sugar snap peas
- 1 seedless orange
- 2 Tbs. red wine vinegar
- Freshly ground pepper, to taste
- 3 Tbs. finely chopped fresh chives
- 1 orange, cut into 6 wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes