Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
442
Calories
12g
Protein
16g
Fat
66g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Safflower | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Salad | 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
- =
- Dressing:
- juice of 2 medium lemons
- 1 large garlic clove, crushed
- 1 Tbs safflower oil
- 1 cup coarsely chopped fresh mint leaves
- 1/2 tsp. chopped fresh oregano, or 1/4 tsp. dried
- 1/4 tsp. freshly ground black pepper
- Salad:
- 1 medium cucumber, peeled, seeded, and coarsely chopped
- 1 large tomato, seeded and coarsely chopped
- 1 medium green bell pepper, seeded and diced
- 1 lb. whole grain farfalle pasta (bow ties), cooked, drained, rinsed, and cooled
- =
Directions
1
1. Make the dressing by combining the lemon juice, garlic, and oil in a small bowl. Add the mint, oregano, and black pepper, and mix thoroughly. Set aside.
2
2. Combine the vegetables and farfalle in a large serving bowl. Add the dressing, mix well, and serve. Serves 4.
Recipe sourced from
fandom