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Ingredientes
- 1 lb. Penne Rigate, cooked al dente
- 4 c. fresh broccoli florets, blanched and shocked
- 8 oz. canned artichoke hearts, well drained and halved
- 1 c. sliced mini orange sweet peppers
- 1 c. fresh sliced mushrooms
- 4 slices pineapple, cut into segments, reserving canned juices for vinaigrette
- Pineapple-Lemon Vinaigrette:
- 2/3 c. pineapple juice
- 1/4 c. seasoned rice vinegar
- 1/4 c. extra virgin olive oil
- 1 tbsp. fresh julienne of oregano
- juice of one fresh lemon
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2641g | |
| Calories 1711 | |
| Calories from Fat 513 | 30% |
| Total Fat 58.24g | 73% |
| Saturated Fat 7.95g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 157mg | 7% |
| Potassium 3738mg | 107% |
| Total Carbs 309.41g | 83% |
| Dietary Fiber 44.9g | 150% |
| Sugars 216.93g | 145% |
| Protein 23.12g | 37% |
