Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
503
Calories
42g
Protein
7g
Fat
61g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
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 cup pasta, tri-colored spiral
- 1 cup shrimp, cooked
- 1/3 cup green pepper, diced
- 1/4 cup carrots, sliced
- 1/2 cup zucchini, sliced
- 1/3 cup white wine worcestershire
- 1/3 cup mayonnaise
- =
Directions
1
Salt and pepper to taste * cook pasta according to package directions ** 1 can (6 ½oz). Tuna, drained and flaked can be used for shrimp. *** lea & perrins white wine worcestershire sauce. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. Better homes and gardens for free recipe booklet, write lea & perrins, p.o.box 1579, ridgely
Recipe sourced from
fandom