RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4906
| View Recipe |
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| Recipe Name: |
Pasta Salad with Shrimp and Cheese - Copy |
| Source: |
Merrijoy Rucker |
Submitted by: |
Administrator |
Last Modified: |
0000-00-00
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
American |
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: |
$3.31
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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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 Pound pasta, rotini
1 Head broccoli Flowerets only
1.5 Cups mushrooms
2 Teaspoons pepper, lemon
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Directions:
Cook pasta. Drain and toss with 2 tablespoons vegetable oil. Blanch broccoli and cauliflower. Combine remaining ingredients and mix together well. Allow to sit overnight in refrigerator.
Brush rye with a beaten egg and bake at 325 for 15 minutes. Scoop out inside and serve salad in bread. |
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| Nutrition per Serving: |
| Calories: |
290 |
Total Carbs: |
33.3 |
Net Carbs: |
33.3 |
| Cholesterol: |
34.8 |
Fat: |
14.7 |
Protein: |
4.16 |
| Fiber: |
0.00 |
Sodium: |
650.16 |
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