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- One Year Ago: Lentil Tagine
- Peas and Carrots Pasta (2 servings, adapted from here, seen on Taste and Tell)
- 1.5 cups uncooked whole wheat penne pasta
- 3 carrots, trimmed and peeled
- 3 cloves garlic, peeled
- 1 t rubbed thyme or 1 T fresh, chopped, thyme leaves
- 1/8 tsp red pepper flakes
- 1/3 cup heavy cream
- 3 T Parmesan cheese
- 3/4 cup frozen peas
- Total Fat 18.4 g
- Sugars 9.4 g
View Full Recipe at Branny Boils Over
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 683g | |
| Calories 1677 | |
| Calories from Fat 198 | 12% |
| Total Fat 22.85g | 29% |
| Saturated Fat 11.46g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 355mg | 15% |
| Potassium 1545mg | 44% |
| Total Carbs 308.3g | 82% |
| Dietary Fiber 21.0g | 70% |
| Sugars 31.82g | 21% |
| Protein 56.85g | 91% |
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