Chef-Boy-I-Be Illinois' Ligurian Pasta Recipe

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Chef-Boy-I-Be Illinois' Ligurian Pasta
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Ingredients:

  • 1/2 lb dried tubular pasta pasta (to hold the sauce)
  • 2 medium waxy potatoes

Directions:

  1. Dice potatoes into 1 inch cubes and saute in olive oil until crisp and brown on the outside and easily pierced with knife. Salt and pepper to taste. Add the drained green beans to warm through.
  2. Meanwhile, cook the pasta according to directions on box.
  3. Add the pesto to the vegetables and mix thoroughly.
  4. Add cooked and drained pasta to vegetables and mix thoroughly. Can add some of the pasta water if necessary.
  5. Serve with a side salad, crusty bread and freshly grated parmesan to pass.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 159.4 Kcal (667 kJ)
Calories from fat 133.09 Kcal
% Daily Value*
Total Fat 14.79g 23%
Cholesterol 11.83mg 4%
Sodium 207.31mg 9%
Potassium 69.71mg 1%
Total Carbs 1.81g 1%
Sugars 0.44g 2%
Dietary Fiber 0.73g 3%
Protein 5.42g 11%
Vitamin C 2.3mg 4%
Calcium 176.2mg 18%
Amount Per 100 g
Calories 464.71 Kcal (1946 kJ)
Calories from fat 388.01 Kcal
% Daily Value*
Total Fat 43.11g 23%
Cholesterol 34.49mg 4%
Sodium 604.4mg 9%
Potassium 203.24mg 1%
Total Carbs 5.28g 1%
Sugars 1.28g 2%
Dietary Fiber 2.14g 3%
Protein 15.8g 11%
Vitamin C 6.8mg 4%
Iron 0.1mg 0%
Calcium 513.8mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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