Directions:
- Cut the mushrooms and dried tomatoes into julienne strips.
- Heat olive oil in a saucepan and saute the vegetables briefly (about 3 minutes).
- Drain the can of tomatoes and toss the tomatoes into a blender; blend until you have an almost but not completely smooth puree.
- Add the basil leaves to the vegetables and saute, stirring constantly, for about 30 seconds (they should become greener, but not cook too much).
- Add the puree.
- Press the garlic, stir in, and grind in some black pepper.
- Cook for maybe 5 minutes (basil should not be cooked too long or its color will fade).
- Salt to taste.
- Toss over cooked fusilli.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.48 Kcal (1392 kJ) | ||
| Calories from fat | 74.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.23g | 13% | |
|---|---|---|---|
| Cholesterol | 0.95mg | 0% | |
| Sodium | 47.15mg | 2% | |
| Potassium | 454.31mg | 10% | |
| Total Carbs | 55.43g | 18% | |
| Sugars | 6.46g | 26% | |
| Dietary Fiber | 4.42g | 18% | |
| Protein | 10.14g | 20% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 2.3mg | 13% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 208.73 Kcal (874 kJ) | ||
| Calories from fat | 46.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.17g | 13% | |
|---|---|---|---|
| Cholesterol | 0.59mg | 0% | |
| Sodium | 29.6mg | 2% | |
| Potassium | 285.22mg | 10% | |
| Total Carbs | 34.8g | 18% | |
| Sugars | 4.05g | 26% | |
| Dietary Fiber | 2.77g | 18% | |
| Protein | 6.37g | 20% | |
| Vitamin C | 3.4mg | 9% | |
| Iron | 1.4mg | 13% | |
| Calcium | 16mg | 3% | |
* 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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