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| 12 oz |
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Rotini pasta |
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| 3 oz |
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Bleu cheese |
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| 1 Med |
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Pear, seeded and diced |
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| 2 Cups |
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Spinach or mixed greens |
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| 2 Tbs |
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Lemon juice |
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| 3 Tbs |
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Extra virgin olive oil |
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| 2 Tbs |
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Balsamic vinegar |
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| 1 Clove |
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Garlic, crushed |
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| 3 Tbs |
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Fresh basil, chopped |
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| 2 |
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Green onions, chopped (white part only) |
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Salt and pepper to taste |
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| Cook pasta until al dente; rinse in colander with cold water until cool. Drain well. In large bowl, combine pasta, bleu cheese, pear, and spinach or mixed greens. In separate bowl, stire together lemon juice, olive oil, balsamic vinegar, garlic, basil and onions. Pour mixture over pasta; toss together until well blended. Add salt and pepper to taste. Refigerate for at least one hour before serving. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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492.66 |
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| Calories From Fat (26%) |
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127.11 |
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| Calories From Protein (12%) |
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60.63 |
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| Calories From Carbs (62%) |
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304.91 |
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| Calories From Alcohol (0%) |
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0.00 |
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% Daily Value |
| Total Fat 14.33g |
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22% |
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| Saturated Fat 2.29g |
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11% |
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| Monounsaturated Fat 8.56g |
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| Polyunsaturated Fat 1.54g |
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| Trans Fatty Acids 0.00g |
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| Cholesterol 10.21mg |
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3% |
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| Sodium 156.26mg |
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7% |
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| Potassium 441.82mg |
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13% |
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| Carbohydrates 76.66g |
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26% |
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| Dietary Fiber 5.38g |
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22% |
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| Sugar 4.64g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 71.28g |
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| Protein 15.47g |
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31% |
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| Vitamin A 1885.73IU |
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38% |
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| Vitamin C 14.10mg |
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24% |
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| Calcium 134.99mg |
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13% |
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| Iron 5.49mg |
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31% |
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| Vitamin E 2.14IU |
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21% |
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| Thiamin 0.90mg |
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60% |
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| Riboflavin 0.44mg |
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26% |
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| Niacin 6.87mg |
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34% |
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| Vitamin B6 0.22mg |
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11% |
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| Folate 65.56µg |
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16% |
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| Pantothenic Acid 0.05mg |
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1% |
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| Phosphorus 34.65mg |
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3% |
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| Magnesium 32.13mg |
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8% |
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| Zinc 1.40mg |
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9% |
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| Copper 0.11mg |
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6% |
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| Manganese 0.29mg |
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15% |
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| Selenium 0.47µg |
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1% |
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| Alcohol 0.00g |
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| Caffeine 0.00mg |
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| Water 80.25g |
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