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Olive and Tomatoes with Fusilli

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Olive and Tomatoes with Fusilli
1157
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
Nutritions
Fat33.39 g
Saturated Fat Acids8.61 g
Protein45.9 g
Roughage4.44 g
Sugar added0 g
Calorie1,157
1 serving contains
Calories1,157
Protein/g45.9
Fat/g33.39
Saturated fatty acids/g8.61
Carbohydrates/g172.48
Added sugar/g0
Roughage/g4.44
Cholesterol/mg24.16
Vitamin A/mg162.25
Vitamin D/μg0.18
Vitamin E/mg0.84
Vitamin B₁/mg1.73
Vitamin B₂/mg1.1
Niacin/mg14.61
Vitamin B₆/mg0.14
Folate/μg29.8
Pantothenic acid/mg0.34
Biotin/μg3.05
Vitamin B₁₂/μg0.43
Vitamin C/mg10.5
Potassium/mg829.62
Calcium/mg582.45
Magnesium/mg157.86
Iron/mg8.83
Iodine/μg0.55
Zinc/mg3.95

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
10 cups
tri-color rotini (Fusilli)
cup
black Olives
4 sticks
1
large Red onion
1 ⅔ cups
cherry tomatoes
1 cup
shelled Walnut
freshly ground peppers
1 cup
2 tablespoons
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Preparation steps

Step 1/4
Cook the pasta in plenty of boiling, salted water until al dente then drain.
Step 2/4
Put into a large salad bowl and leave to cool to room temperature. Wash and slice the celery. Peel the onion and cut into wedges. Wash and halve the tomatoes.
Step 3/4
Add the celery, olives, onions, walnuts and tomatoes to the pasta. Add 4 tbsp olive oil, salt, plenty of pepper and the balsamic vinegar and mix well.
Step 4/4
Check the seasoning and add more salt and vinegar if necessary. Spoon on to plates, scatter generously with Parmesan shavings and serve.

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