Directions:
- Cook pasta 13 minutes till al dente.
- Reconstitute tomatoes by placing them in boiling water for 2 minutes, then drain.
- Chop tomatoes; toss with drained pasta.
- Mix oil, vinegar, pesto, pepper and garlic. Pour mixture over pasta and toss.
- Add feta, crumbled, over all to desired taste. Serve over bed of endive, torn in pieces.
- ** Herb Garden uses lots of pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 479.86 Kcal (2009 kJ) | ||
| Calories from fat | 162.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.11g | 28% | |
|---|---|---|---|
| Cholesterol | 12.11mg | 4% | |
| Sodium | 194.31mg | 8% | |
| Potassium | 512.41mg | 11% | |
| Total Carbs | 64.96g | 22% | |
| Sugars | 9.02g | 36% | |
| Dietary Fiber | 10.08g | 40% | |
| Protein | 16.3g | 33% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 4.5mg | 25% | |
| Calcium | 122mg | 12% | |
| Amount Per 100 g | |||
| Calories | 374.38 Kcal (1567 kJ) | ||
| Calories from fat | 127.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.13g | 28% | |
|---|---|---|---|
| Cholesterol | 9.45mg | 4% | |
| Sodium | 151.59mg | 8% | |
| Potassium | 399.77mg | 11% | |
| Total Carbs | 50.68g | 22% | |
| Sugars | 7.04g | 36% | |
| Dietary Fiber | 7.86g | 40% | |
| Protein | 12.72g | 33% | |
| Vitamin C | 4.5mg | 10% | |
| Iron | 3.5mg | 25% | |
| Calcium | 95.2mg | 12% | |
* 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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