Ruffle-Edged Pasta with Cauliflower and Parsley Sauce Recipe

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Ruffle-Edged Pasta with Cauliflower and Parsley Sauce
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Ingredients:

Directions:

  1. Put a large pot of salted water on to boil for the pasta.
  2. Puree parsley and oil in blender.
  3. Steam cauliflower for 5 minutes or until just tender.
  4. Add pasta to boiling water and cook until al dente; drain.
  5. Pour pasta back into pot and toss with the parsley sauce, cauliflower, olives and salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 322.2 Kcal (1349 kJ)
Calories from fat 274.85 Kcal
% Daily Value*
Total Fat 30.54g 47%
Sodium 670.5mg 28%
Potassium 583.86mg 12%
Total Carbs 11.05g 4%
Sugars 4.18g 17%
Dietary Fiber 4.97g 20%
Protein 4.19g 8%
Vitamin C 91.3mg 152%
Calcium 62.7mg 6%
Amount Per 100 g
Calories 127.14 Kcal (532 kJ)
Calories from fat 108.45 Kcal
% Daily Value*
Total Fat 12.05g 47%
Sodium 264.57mg 28%
Potassium 230.38mg 12%
Total Carbs 4.36g 4%
Sugars 1.65g 17%
Dietary Fiber 1.96g 20%
Protein 1.65g 8%
Vitamin C 36mg 152%
Calcium 24.7mg 6%

* 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

  • 8.2
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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