Pasta with fresh herbs and tomatoes.
| 391 | g pasta shells |
| 4 | medium tomatoes, chopped |
| 4 | cloves garlic, finely minced |
| 3 | tbsp extra virgin olive oil |
| 3/4 | cup grated parmesan cheese |
| 1 | tsp salt |
| 1 | tsp freshly ground black pepper |
| 1/4 | cup fresh dill |
- Prepare the pasta according to the package directions, drain. Transfer the pasta to a serving bowl. Add the remaining incredients and toss well. Serve warm or cold.
- Recipe orignally called for 1 lb of uncooked fusili pasta which is 453.59 grams. I also used sea salt instead of regular salt. Make sure you mince the garlic as finely as you can because it's very important to not have big chunks of raw garlic in a bite.
- Adapted from the Vegetarian Times Complete Cookbook
Pasta, Main Dish, Boil, Vegetarian
| Nutrition Facts | ||||||
Serving Size 257.6g |
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Amount Per Serving |
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Calories 487 Calories from Fat
163 |
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% Daily Value* |
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Total Fat
18.1g 28%
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Saturated Fat
4.9g 24%
|
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Cholesterol
88mg 29%
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Sodium
907mg 38%
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Total Carbohydrates
62.0g 21%
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Dietary Fiber
2.0g 8%
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Sugars
3.4g |
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Protein
20.1g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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