Cropedia:Pasta with Basil, Red Peppers, Artichokes and Fresh Tomatoes

Artichoke, Red Pepper, Mushroom, Fresh Tomato and Basil Pasta- Vegetarian

'*' These items can be purchased from the UBC Farm or LFS Orchard Garden

This recipe makes one serving. For larger parties, simply multiply the recipe according to the number of guests.

Ingredients

2 tsp. Olive oil

2 tsp. *Garlic

2 oz. Red pepper, cut in slices

2 oz. Mushrooms, cut in slices

4 oz. *Tomatoes, diced

1 Tbsp. *Basil, fresh, chopped

to taste Salt & Pepper

2 oz. Parmesan cheese

3 Tbsp. Artichokes

3 oz. Pasta, whole wheat, uncooked

Method

- Heat a large pot of water. Cook the pasta. Drain.

- Meanwhile, heat oil. Add the garlic and sauté 1 min. Add the red pepper and mushrooms and sauté 3-4 minutes more. Add the tomatoes and cook 1-2 minutes. Add salt and pepper to taste.

- While still hot, toss the pasta, vegetables, parmesan and artichokes together.

- Serve hot.

Nutritional Analysis- Diet Analysis Plus By: Sophia Baker-French, BSc

Artichoke, Red Pepper, Mushroom, Fresh Tomato and Basil Pasta

1 Serving= 15.1 oz. (427.95 g)

ENERGY

Kilocalories 698.37 kcal

Protein 39.49 g

Carbohydrate 80.68 g

Fat, Total 26.95 g

FAT

Saturated Fat 11.35 g

Monounsaturated Fat 11.52 g

Polyunsaturated Fat 2.27 g

Trans Fatty Acid 0 g

Cholesterol 49.9 mg

ESSENTIAL FATTY ACIDS

Omega-6 Linoleic 2.02 g

Omega-3 Linolenic 0.21 g

CARBOHYDRATES

Dietary Fiber, Total 13.67 g

Sugar, Total 9.37 g

OTHER

Weight 414.69 g

Water 0.21 L

Alcohol 0 g

VITAMINS

Thiamin 0.53 mg

Riboflavin 0.38 mg

Niacin 6.03 mg

Vitamin B6 0.54 mg

Vitamin B12 1.28 µg

Folate (DFE) 127.17 µg

Vitamin C 90.55 mg

Vitamin D (ug) 0.28 µg

Vitamin A (RAE) 273.8 µg

Vitamin A (IU) 3,354.45 IU

alpha-tocopherol (Vit E) 3.02 mg

MINERALS

Calcium 694.95 mg

Iron 4.97 mg

Magnesium 178.12 mg

Potassium 752.14 mg

Zinc 4.73 mg

Sodium 923.13 mg