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Leftover Pasta with Egg Recipe Video
|Whole grain pasta||1 Cup (16 tbs), leftover of last night|
|Cannellini beans||1⁄4 Cup (4 tbs)|
|Basil oil||1 Teaspoon|
|Extra virgin olive oil||1 Teaspoon|
|Zucchini||1⁄4 Cup (4 tbs)|
|Cherry tomatoes||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 602 Calories from Fat 167
% Daily Value*
Total Fat 19 g29.1%
Saturated Fat 2.3 g11.3%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 646.8 mg26.9%
Total Carbohydrates 91 g30.2%
Dietary Fiber 13.1 g52.4%
Sugars 10.7 g
Protein 26 g51.5%
Vitamin A 13.2% Vitamin C 25.2%
Calcium 7.3% Iron 18.9%
*Based on a 2000 Calorie diet
2) Stir in the beans and tomatoes and cook until everything is heated through.
3) In the meantime, spray a small non stick sauté pan and bring the heat to low.
4) Crack an egg in the pan and season with a little salt and pepper. 5) Once the edges begin to bubble your ready to flip. Flip the egg and let it go another 10-20 seconds.
6) Slide the egg on top of your pasta and enjoy!!
Nutritional Analysis -
Calories: 408 Total Fat: 13.8g; Saturated Fat: 2.7g; Cholesterol: 210mg; Sodium: 134mg; Carbohydrate: 55.1g; Dietary Fiber: 8.3g; Sugars: 5.4g; Protein: 17.1g
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