Photo: Content Pixie
Estimated Nutrition (whole recipe, rough)
647
Calories
21g
Protein
16g
Fat
109g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 cup uncooked rotini pasta
- 3/4 lb. red new potatoes, cut into 1/2 inch wedges
- 1 cup frozen broccoli flowerets
- 1 cup baby carrots
- 1/2 cup frozen snap pea pods
- 1 tablespoon olive oil
- 2 tablespoons parsley, chopped
- 1 teaspoon dried dill weed
- 1/2 teaspoon salt
Directions
1
1.Cook rotini pasta according to package instructions.
2
2.While pasta is cooking, place steamer basket in a 3-quart saucepan filled with 1/2 inch of water.
3
3.Fill basket with potatoes, broccoli and carrots. Bring water to a boil then reduce heat to medium-low and steam for five minutes.
4
4.Add pea pods, cover and steam 2-3 minutes or until potatoes are tender.
5
5.Place steamed vegetables in a medium bowl and toss with cooked rotini, olive oil, parsley, dill and salt until well coated.
Recipe sourced from
fandom