• med fat 6.55g 6.55%
  • low sat fat 0.87g 0.87%
  • low salt 36.77mg 0.04%
  • low sugar 1.00g 1.00%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Blanch broccoli by plunging it into boiling water for 30 seconds then into icy cold water for a few minutes, then drain.
  2. Heat the oil in a wok and stir-fry the garlic over a medium heat for 1 minute.
  3. Add the spring onions, capsicum, broccoli and pine nuts and stir-fry for 3-4 minutes.
  4. Add the mushrooms and cook for a further minute.
  5. Add the sundried tomatoes, basil, and pepper.
  6. Toss this mixture through the freshly cooked pasta and serve at once topped with Parmesan cheese.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
188.36g
100.00g
Energy (kJ)
1507.17kJ
800.15kJ
Protein (g)
13.85g
7.35g
Total fat (g)
12.33g
6.55g
- Saturated fat (g)
1.63g
0.87g
- Polyunsaturated fat (g)
5.07g
2.69g
- Monounsaturated fat (g)
4.63g
2.46g
Cholesterol (mg)
3.23mg
1.71mg
Carbohydrate-available (g)
45.12g
23.95g
CarbohydrateSE (g)
44.94g
23.86g
- Sugars (g)
1.89g
1.00g
Water (g)
103.83g
55.12g
Dietary fibre (g)
6.44g
3.42g
Thiamin (mg)
0.18mg
0.09mg
Riboflavin (mg)
0.30mg
0.16mg
Niacin (mg)
2.33mg
1.24mg
Niacin equivalents (mg)
4.89mg
2.60mg
Vitamin C (mg)
95.32mg
50.60mg
Total folate (ug)
104.10ug
55.26ug
Total vitamin A equivalents (ug)
121.86ug
64.69ug
Retinol (ug)
10.54ug
5.60ug
Beta carotene equivalents (ug)
668.18ug
354.73ug
Sodium (mg)
69.26mg
36.77mg
Potassium (mg)
493.82mg
262.17mg
Magnesium (mg)
64.56mg
34.28mg
Calcium (mg)
83.01mg
44.07mg
Phosphorus (mg)
273.54mg
145.22mg
Iron (mg)
1.95mg
1.04mg
Zinc (mg)
1.78mg
0.94mg

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