RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4416
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| Recipe Name: |
Penne and Vegetable Salad - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.54
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Large cucumber, English quartered, sliced thin on angle
0.25 Cup peanuts, roasted chopped
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Directions:
In a saucepan of boiling salted water blanch the beans for 1 minute. Drain and refresh under cold water. Drain well and add to the penne with the carrot, cucumber, and scallions.
Just before serving, add the sauce and sprinkle with the peanuts. |
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| Nutrition per Serving: |
| Calories: |
172 |
Total Carbs: |
36.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.7 |
Protein: |
5.79 |
| Fiber: |
5.00 |
Sodium: |
11.83 |
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