An Italian in my Kitchen · by Rosemary Molloy★ 4.7 (10)
Fresh Tomatoes and Mushrooms Fusilli
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 22%
CARBS 43G47% OF CAL
6G FIBER0G ADDED2G INTRINSIC35G OTHER2G TOTAL SUGAR
FAT 18G44% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fusilli tossed with fresh tomatoes, mushrooms, garlic, and basil in a light olive oil sauce. A quick, healthy pasta dish that highlights the quality of fresh ingredients.
mainitalianpastavegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups sliced mushrooms (200 grams)
- 1-2 cloves garlic minced
- ¼ cup olive oil (60 grams)
- 2 tablespoons fresh Italian parsley chopped (7 grams)
- ½ teaspoon oregano (1/2 gram)
- ½ teaspoon salt (2 1/2 grams)
- ¼ cup water (60 grams)
- 4 leaves or 5 fresh basil chopped or 1/2 teaspoon dried (1/2 gram)
- 3-4 medium ripe tomatoes chopped seeds removed
- 1-2 dashes hot pepper flakes if desired
- 3 cups cooked fusilli pasta (2½-3 cups dry pasta)
- 2-3 tablespoons freshly grated Parmesan cheese
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 22%
CARBS 43G47% OF CAL
6G FIBER0G ADDED2G INTRINSIC35G OTHER2G TOTAL SUGAR
FAT 18G44% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 345mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 245mg
- Calcium
- 79mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 345MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.