Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
381
Calories
10g
Protein
15g
Fat
53g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 3/4 lbs firm, vine-ripened tomatoes
- - peeled, cored, halved
- -seeded, and cut into ½"
- -pieces
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 1/2 tbsp fresh basil leaves, shredde
- 1 1/2 tbsp chopped fresh parsley
- freshly ground white pepper
- cooked pasta
- =
Directions
1
In a mixing bowl, stir together the tomatoes, oil, lemon juice, basil, and parsley. Season to taste with white pepper and let the mixture sit at room temperature, uncovered, for 20 to 30 minutes. Toss with cooked pasta the moment the pasta has been drained.
Recipe sourced from
fandom