Directions:
- Rinse and drain separately the Silverbeet stems and leaves.
- In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden.
- Add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender.
- Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes.
- Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
- While the silverbeet is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander.
- In a large bowl toss the penne with the silverbeet mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.34 Kcal (1161 kJ) | ||
| Calories from fat | 133.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.8g | 23% | |
|---|---|---|---|
| Cholesterol | 7.33mg | 2% | |
| Sodium | 249.63mg | 10% | |
| Potassium | 656.22mg | 14% | |
| Total Carbs | 26.41g | 9% | |
| Sugars | 14.01g | 56% | |
| Dietary Fiber | 8.22g | 33% | |
| Protein | 9.99g | 20% | |
| Vitamin C | 17.1mg | 28% | |
| Iron | 1.7mg | 9% | |
| Calcium | 132mg | 13% | |
| Amount Per 100 g | |||
| Calories | 79.91 Kcal (335 kJ) | ||
| Calories from fat | 38.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.27g | 23% | |
|---|---|---|---|
| Cholesterol | 2.11mg | 2% | |
| Sodium | 71.93mg | 10% | |
| Potassium | 189.09mg | 14% | |
| Total Carbs | 7.61g | 9% | |
| Sugars | 4.04g | 56% | |
| Dietary Fiber | 2.37g | 33% | |
| Protein | 2.88g | 20% | |
| Vitamin C | 4.9mg | 28% | |
| Iron | 0.5mg | 9% | |
| Calcium | 38mg | 13% | |
* 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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