Directions:
- Heat the oil in a heavy 4-quart saucepan over med-high heat.
- Add the onion, carrots, celery, and garlic and cook, stirring, until they begin to soften, 2-3 minutes.
- Stir in the potato, tomato paste, pepper flakes, broth, and water.
- Bring to a boil, cover the pan, decrease the heat to med-low, and simmer until the potato is falling apart tender, 20-25 minutes.
- Increase the heat to med-high, add the fusilli, and cook, stirring frequently, until the pasta is tender but firm (al dente), about 10 minutes.
- Season with salt and pepper to taste, then stir in the parsley and basil.
- Serve with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.32 Kcal (688 kJ) | ||
| Calories from fat | 11.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 2% | |
|---|---|---|---|
| Cholesterol | 0.58mg | 0% | |
| Sodium | 910.08mg | 38% | |
| Potassium | 525.24mg | 11% | |
| Total Carbs | 31.07g | 10% | |
| Sugars | 6.04g | 24% | |
| Dietary Fiber | 3.93g | 16% | |
| Protein | 4.57g | 9% | |
| Vitamin C | 27.7mg | 46% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 1.1mg | 6% | |
| Calcium | 64.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 35.5 Kcal (149 kJ) | ||
| Calories from fat | 2.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.27g | 2% | |
|---|---|---|---|
| Cholesterol | 0.12mg | 0% | |
| Sodium | 196.61mg | 38% | |
| Potassium | 113.47mg | 11% | |
| Total Carbs | 6.71g | 10% | |
| Sugars | 1.3g | 24% | |
| Dietary Fiber | 0.85g | 16% | |
| Protein | 0.99g | 9% | |
| Vitamin C | 6mg | 46% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.2mg | 6% | |
| Calcium | 13.9mg | 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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