The seasoning of this pasta dish is inspired by the curried noodles typical of Southeast Asia.
1 1/4 cup | broccoli, cut into florets | 150 g | |
1 1/2 tbsp | olive oil | 23 mL | |
20 | shrimp, small | 110 g | |
140 g | spaghettini | ||
1/2 | onions, coarsely chopped | 100 g | |
1/4 | dried chili peppers, minced | 0.1 g | |
1/2 tbsp | turmeric | 5 g | |
1/4 cup | pasta cooking water | 65 mL | |
2 tbsp | pine nuts [optional] | 16 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving plates warm on the stove while you're preparing the dish.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (340 g)
Amount % Daily Value |
Calories 420 |
Fat 9 g 15 % |
Saturated
1.4 g
7 % |
Cholesterol 110 mg |
Sodium 330 mg 14 % |
Carbohydrate 61 g 20 % |
Fibre 5 g 21 % |
Sugars 4 g |
Net Carbs 56 g |
Protein 22 g |
Vitamin A 13 % |
Vitamin C 76 % |
Calcium 6 % |
Iron 29 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Vegetables | 1 |
Meat and Alternatives | 1 ½ |
Fats | 1 ½ |
The yellow pasta is spectacular. Even my little ones love it.