Directions:
- Saute carrots in butter for 2 minutes.
- Add remaining vegetables and saute a further 2 minutes.
- In a small bowl mix together cream and cornstarch; stir until smooth and set aside Add remaining sauce ingredients to vegetables, except fusilli.
- Cook, vegetables and sauce ingredients for 2 minutes.
- Gradually stir in cream mixture; bring to a boil, stirring constantly.
- Turn down heat and simmer for 1 minute.
- Pour vegetable mixture over fusilli and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 13486.07 Kcal (56463 kJ) | ||
| Calories from fat | 12463.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1384.81g | 2130% | |
|---|---|---|---|
| Cholesterol | 10.93mg | 4% | |
| Sodium | 221.55mg | 9% | |
| Potassium | 399.76mg | 9% | |
| Total Carbs | 167.61g | 56% | |
| Sugars | 4.69g | 19% | |
| Dietary Fiber | 5.04g | 20% | |
| Protein | 88.49g | 177% | |
| Vitamin C | 56.8mg | 95% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 57.5mg | 319% | |
| Calcium | 59.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 322.22 Kcal (1349 kJ) | ||
| Calories from fat | 297.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.09g | 2130% | |
|---|---|---|---|
| Cholesterol | 0.26mg | 4% | |
| Sodium | 5.29mg | 9% | |
| Potassium | 9.55mg | 9% | |
| Total Carbs | 4g | 56% | |
| Sugars | 0.11g | 19% | |
| Dietary Fiber | 0.12g | 20% | |
| Protein | 2.11g | 177% | |
| Vitamin C | 1.4mg | 95% | |
| Iron | 1.4mg | 319% | |
| Calcium | 1.4mg | 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.
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