This spicy pasta sauce is particularly suited to go with a whole wheat pasta.
160 g | broccoli rabe | ||
160 g | penne, whole wheat, or shells | 2 cups | |
2 tsp | olive oil | 10 mL | |
2 | Portobello mushrooms, cut into 1 cm-thick slices | 90 g | |
30 g | salami, spicy, cut into small pieces | ||
1/4 sprig | rosemary, fresh, finely chopped | 1 g | |
2 tbsp | pasta cooking water | 30 mL | |
2 tbsp | Parmesan cheese, grated [optional] | 6 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (330 g)
Amount % Daily Value |
Calories 370 |
Fat 7 g 10 % |
Saturated
0.7 g
4 % |
Cholesterol 10 mg |
Sodium 190 mg 8 % |
Carbohydrate 63 g 21 % |
Fibre 9 g 35 % |
Sugars 2 g |
Net Carbs 54 g |
Protein 18 g |
Vitamin A 38 % |
Vitamin C 38 % |
Calcium 10 % |
Iron 24 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Vegetables | 0 |
Meat and Alternatives | ½ |
Fats | 1 |
Not bad, but I think next time I would add less pasta.
I thought this would be too bland for me, but the salami added a lot of extra flavor.
Didint like it with broccoli rabe. Made it again with German salami and regular broccoli and it was delicious.