Directions:
- In a heavy skillet cook the garlic and the shallot in the oil and the butter over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapeños, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes. To a kettle of boiling salted water add the lasagne gradually, stirring, and boil it, stirring, until it is tender. Drain the pasta in a colander and rinse it briefly under hot water. Add the pasta and the parsley to the skillet and toss the mixture well. Serve the pasta with the Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 22785.56 Kcal (95399 kJ) | ||
| Calories from fat | 7996.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 888.53g | 1367% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 40128.11mg | 1672% | |
| Potassium | 390.4mg | 8% | |
| Total Carbs | 1035.64g | 345% | |
| Sugars | 1.68g | 7% | |
| Dietary Fiber | 20.01g | 80% | |
| Protein | 803.49g | 1607% | |
| Vitamin C | 26.5mg | 44% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 30.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 10839.38 Kcal (45382 kJ) | ||
| Calories from fat | 3804.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 422.68g | 1367% | |
|---|---|---|---|
| Cholesterol | 7.26mg | 5% | |
| Sodium | 19089.45mg | 1672% | |
| Potassium | 185.72mg | 8% | |
| Total Carbs | 492.67g | 345% | |
| Sugars | 0.8g | 7% | |
| Dietary Fiber | 9.52g | 80% | |
| Protein | 382.23g | 1607% | |
| Vitamin C | 12.6mg | 44% | |
| Iron | 0.5mg | 6% | |
| Calcium | 14.5mg | 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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