Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
723
Calories
15g
Protein
38g
Fat
88g
Carbs
Counts 9 of 12 ingredients — the other 3 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 |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Tangerine Juice | not in our table | 0 |
| Water | not in our table | 0 |
| Tangerine | 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
- =
- 1/3 Cups orange or tangerine juice
- 3 Tbsp orange marmalade
- 1 ½ Tbsp vegetable oil
- 1 Tbsp white wine vinegar
- 2 tsp Dijon mustard
- 8 oz dry penne pasta, cooked, rinsed with cold water and drained well (4 cups cooked)
- 1 California Avocado, seeded, peeled and sliced
- 2 small oranges, peeled and sectioned or 2 large tangerines, peeled, segmented and seeded, if necessary
- 1 medium red sweet bell pepper, cut into 1/2-inch squares
- 3 green onions, sliced diagonally
- ¼ Cup sliced cilantro leaves (lightly packed)
- =
Directions
1
In large bowl, whisk together orange juice, marmalade, oil, vinegar and mustard.
2
Add cooked pasta, mixing well. Cover and chill, stirring occasionally.
3
To serve, add remaining ingredients and toss gently.
4
Serve on assorted salad greens, if desired.
Recipe sourced from
fandom