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Whole Wheat Artichoke Pasta With Fresh Tomato Sauce Recipe
|Vine ripened tomatoes||15 , halved crosswise|
|Freshly ground black pepper||To Taste|
|Hot red pepper flakes||1⁄2 Teaspoon|
|Whole wheat jerusalem artichoke pasta/Other whole grain pasta||1 Pound|
|Italian flat leaf parsley sprigs||3|
Serving size: Complete recipe
Calories 817 Calories from Fat 104
% Daily Value*
Total Fat 12 g18.2%
Saturated Fat 3.9 g19.7%
Trans Fat 0 g
Cholesterol 16.8 mg5.6%
Sodium 2041.3 mg85.1%
Total Carbohydrates 151 g50.5%
Dietary Fiber 38.4 g153.7%
Sugars 51.9 g
Protein 44 g87.8%
Vitamin A 315.4% Vitamin C 401.6%
Calcium 19.4% Iron 30.5%
*Based on a 2000 Calorie diet
Cover with a fitted lid.
Cook over very low heat for approximately 40 minutes.
Gently mash the tomatoes and add salt, pepper, and red pepper flakes to taste.
Cook the pasta according to package instructions.
Drain the pasta and place on a large platter.
Cover with the fresh tomato sauce and garnish with the parsley.