Photo: Cala
Estimated Nutrition (whole recipe, rough)
1050
Calories
33g
Protein
32g
Fat
171g
Carbs
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| 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 tsp. extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup thinly sliced scallions
- 1 cup sliced mushrooms
- 2 tsp. minced fresh rosemary or 1 tsp. dried and crushed
- 1/4 tsp. crushed red pepper
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 4 cups vegetable stock
- -
- Add-Ins
- 2 1/2 cups frozen chopped spinach or other greens
- 1 1/2 cups diced zucchini or other vegetable such as carrots, potatoes, etc.
- 12 cherry tomatoes, quartered (1 cup) or 1 medium tomato, diced
- 1/2 cup fresh or frozen corn kernels
- 1 1/2 cups cooked small pasta (shells, bows, etc.)
- 1 1/2 cups cooked lentils or other legume
- =
Directions
1
1. Heat olive oil in large saucepan over medium heat. Sauté garlic and scallions 2 minutes, or until tender. Add mushrooms, and cook 3 minutes more, or until mushrooms begin to brown. Stir in rosemary, crushed red pepper, salt and pepper; cook until fragrant, about 1 minute.
2
2. Add stock and spinach, zucchini and tomatoes. Cover, reduce heat to medium-low and cook 10 minutes, or until vegetables are tender.
3
3. Add corn, pasta and lentils; cook until heated; serve hot.
Recipe sourced from
fandom