Farfalle, which means «butterflies» in Italian, are rectangular pieces of pasta that are pinched in the middle. They originated in Northern Italy back in the 1500s.
150 g | farfalle (bow-tie), or other short pasta | 2 1/4 cups | |
2 | chicken sausages | 150 g | |
6 cups | baby spinach | 100 g | |
1/2 | onions, coarsely chopped | 100 g | |
3/4 cup | chicken broth | 190 mL | |
1 tbsp | olive oil | 15 mL | |
2 tbsp | Parmesan cheese, grated | 6 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked
pasta so that it will be ready when needed.
per 1 serving (410 g)
Amount % Daily Value |
Calories 450 |
Fat 12 g 18 % |
Saturated
2.4 g
13 % |
Cholesterol 40 mg |
Sodium 820 mg 34 % |
Carbohydrate 63 g 21 % |
Fibre 5 g 18 % |
Sugars 3 g |
Net Carbs 58 g |
Protein 23 g |
Vitamin A 72 % |
Vitamin C 22 % |
Calcium 10 % |
Iron 20 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Vegetables | 1 |
Meat and Alternatives | 1 ½ |
Fats | 2 |