Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
359
Calories
14g
Protein
2g
Fat
73g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Pumpkin | 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
- =
- 4 oz pasta
- 1 cup mushroom
- 1 cup yellow summer squash
- 2 carrot
- 1 cucumber
- 3/4 cup green beans
- 2 plum tomato
- =
Directions
1
Cook pasta, rinse with cold water, drain and put into large mixing bowl.
2
Add all cut vegetables except tomatoes.
3
Add Peanut Ginger Dressing and toss.
4
Add tomatoes and toss gently.
5
Serve either at room temperature or chilled.
6
Most flavorful if chilled.
Recipe sourced from
fandom