Directions:
- Cook elk sausage in a heavy skillet and cook until browned. Cook pasta and set both aside.
- Chop artichoke hearts, zucchini and mushrooms. Put everything in one bowl. Coat all vegetables generously with olive oil. Add garlic cloves, tarragon and season with salt and pepper. Place all cut vegetables on large piece of tinfoil.
- Pre-heat the barbecue to high temperature. Cook vegetables on tinfoil for about 20 minutes.
- Put pasta in a large bowl; add elk sausage and all BBQ’d vegetables. Mix well. Top with Parmesan Cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.95 Kcal (1582 kJ) | ||
| Calories from fat | 147.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.43g | 25% | |
|---|---|---|---|
| Cholesterol | 36.28mg | 12% | |
| Sodium | 567.29mg | 24% | |
| Potassium | 546.21mg | 12% | |
| Total Carbs | 42.16g | 14% | |
| Sugars | 1.68g | 7% | |
| Dietary Fiber | 7.64g | 31% | |
| Protein | 15.38g | 31% | |
| Vitamin C | 21.7mg | 36% | |
| Iron | 1.1mg | 6% | |
| Calcium | 39mg | 4% | |
| Amount Per 100 g | |||
| Calories | 155.45 Kcal (651 kJ) | ||
| Calories from fat | 60.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.76g | 25% | |
|---|---|---|---|
| Cholesterol | 14.92mg | 12% | |
| Sodium | 233.32mg | 24% | |
| Potassium | 224.65mg | 12% | |
| Total Carbs | 17.34g | 14% | |
| Sugars | 0.69g | 7% | |
| Dietary Fiber | 3.14g | 31% | |
| Protein | 6.32g | 31% | |
| Vitamin C | 8.9mg | 36% | |
| Iron | 0.4mg | 6% | |
| Calcium | 16mg | 4% | |
* 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.
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