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.
100 g | farfalle (bow-tie), or other short pasta | 1 1/2 cup | |
1 | Italian sausages | 80 g | |
3 1/2 cups | baby spinach | 60 g | |
1/4 | onions, coarsely chopped | 50 g | |
1/2 cup | chicken broth | 125 mL | |
1 tbsp | olive oil | 15 mL | |
4 tsp | Parmesan cheese, grated | 4 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 (260 g)
Amount % Daily Value |
Calories 340 |
Fat 13 g 20 % |
Saturated
3.5 g
18 % |
Cholesterol 20 mg |
Sodium 650 mg 27 % |
Carbohydrate 42 g 14 % |
Fibre 3 g 12 % |
Sugars 2 g |
Net Carbs 39 g |
Protein 13 g |
Vitamin A 42 % |
Vitamin C 13 % |
Calcium 6 % |
Iron 12 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Vegetables | ½ |
Meat and Alternatives | ½ |
Fats | 2 ½ |