Photo: Eaters Collective
Vegetarian Antipasto Pasta
11 ingredients
5 min + 25 min
6
openrecipes
A light pasta dish filled with tangy artichokes, sun-dried tomatoes, roasted peppers, spinach and pesto.
Estimated Nutrition (whole recipe, rough)
519
Calories
26g
Protein
32g
Fat
37g
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 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Wheat | 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
- 2 teaspoons Olive Oil
- 1 whole Red Bell Pepper
- 8 ounces, weight Whole Wheat Rotini
- ¼ cups Walnuts, Chopped
- 1 whole Yellow Onion, Peeled And Thinly Sliced
- 1 cup Frozen Spinach, Thawed
- ⅓ cups Pesto
- 4 ounces, weight Provolone Cheese Cubed
- ½ jars Sun-dried Tomatoes (7 Ounce Jar)
- 1 can Artichoke Hearts, Drained, Chopped (14 Ounce Can)
- ½ cups Grated Parmesan Cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes