Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
858
Calories
21g
Protein
39g
Fat
119g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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 Pounds bowtie pasta
- ¼ Cup white wine vinegar
- ¼ Cup olive oil
- 3 carrots, thinly sliced
- 36 broccoli florets
- 1 red bell pepper, large dice
- 1 yellow bell pepper, large dice
- 1 green bell pepper, large dice
- 24 cherry tomatoes, cut in half
- 2 stalks celery, small dice
- ½ red onion, thinly sliced
- Salt and pepper to taste
- 6 California Avocados
- =
Directions
1
Cook pasta in boiling water 12 minutes or until done.
2
Drain and cool.
3
Toss with vinegar and oil.
4
Steam carrots and broccoli
5
Add carrots, broccoli, bell peppers, tomatoes, celery, and red onion to bowtie pasta.
6
Season with salt and pepper
7
Cut the California Avocado in half, seed, peel, and dice.
8
Place pasta in a bowl and top with diced California Avocados.
Recipe sourced from
fandom