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Rotini Florentine
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Servings:
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about
scaling
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Cook Time: |
15 minutes |
Prep Time: |
10 minutes |
Cook Method: |
boiled |
Cook Temp: |
medium high |
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1. Boil pasta as suggested on box
2. In frying pan, sauté oil and garlic until fragrant on medium high heat; about 5 minutes. Add sauce.
3. Cook until thoroughly heated.
4. Mix pasta and sauce; serve hot.
Nutrition Facts |
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Serving Size
(203g
)
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Servings Per Container
2
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| Amount Per Serving |
| Calories 320 |
Calories from Fat 40 |
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% Daily Value * |
| Total Fat 4.5g |
7% |
| Saturated Fat 0g |
0% |
| Trans Fat 0g |
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| Cholesterol 0mg |
0% |
| Sodium 300mg |
13% |
| Total Carbohydrate 52g |
17% |
| Dietary Fiber 10g |
40% |
| Sugars 3g |
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| Protein 14g |
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| Vitamin A 90% |
Vitamin C 20% |
| Calcium 10% |
Iron 25% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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5 1/4 oz |
Hannaford Whole Wheat Rotini |
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4 3/4 oz |
Di Napoli tomato and basil pasta sauce |
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4 oz |
Frozen spinach, thawed |
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1 tsp |
Extra virgin olive oil |
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1 1/4 ea |
Garlic cloves, peeled, chopped |
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