Penne With Edible Flowers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Penne |
| 3 | T | Olive oil |
| 1 | T | Garlic, minced |
| 1 | c | Sun-dried tomatoes, drained |
| and thinly sliced | ||
| 1/2 | c | Parsley, finely chopped |
| 3 | T | Chives, finely chopped |
| 6 | Chive blossoms, broken into | |
| florets | ||
| 1 | c | Assorted flowers, chopped |
| such as nasturtiums | ||
| pansies dandelions | ||
| plus | ||
| whole for garnish | ||
| minutes, or until al dente. |
INSTRUCTIONS
PICK OF THE DAY EDIBLE FLOWERS SHOW #PD1B02 In large saucepan, of boiling salted water, add pasta and cook for 8 to While pasta is cooking, heat the oil until hot in a small skillet. Add garlic and cook, stirring, 1 minute. Drain the pasta and put it in a very large bowl. Toss with warm garlic and oil, tomatoes, parsley, chives and chopped flowers. Garnish with whole flowers. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2167
Calories From Fat: 387
Total Fat: 42.6g
Cholesterol: 0mg
Sodium: 1159mg
Potassium: 2228mg
Carbohydrates: 372.3g
Fiber: 25.4g
Sugar: 24g
Protein: 67.6g