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Ingredientes
- 2 c. Elbow macaroni
- 3/4 lb Marinated artichoke hearts
- 3/4 c. Alfalfa sprouts
- 1 sm Green bell pepper, minced
- 1 med Carrot, coarsely grated
- 1/2 c. Sliced black olives
- 1/4 c. Red wine vinegar
- 1/2 tsp Basil
- 1/2 tsp Savoury
- Â Â Salt & pepper
Direcciones
- Cook pasta until al dente. Rinse with cold water. Drain & put in mixing bowl. Chop artichokes into bite-sized pcs. Add in to pasta. Add in sprouts & then the rest of the ingredients. Mix well & allow to stand for 2 hrs at room temperature or possibly in the fridge.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 708 | |
| Calories from Fat 260 | 37% |
| Total Fat 29.0g | 36% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 442mg | 13% |
| Total Carbs 94.57g | 25% |
| Dietary Fiber 7.5g | 25% |
| Sugars 4.51g | 3% |
| Protein 16.92g | 27% |
