Shiratake Noodles & Pesto w/ Broccoli

Author: Samra (HCP)

Ingredients:
 g Noodles, Tofu Shirataki Spag shaped noodle sub
 g Basil Pesto, Kroger brand
 g Broccoli, fresh then boiled, drained w/o salt
 g Butter
 g Lettuce, Iceburg

Directions:

Drain Shiratake noodles in pouch well, and rinse under cold water.  Boil the noodles for about 2-3 minutes to get off the initial flavor.  


Add the rinsed, boiled noodles to: (make sure they are drained!)



Heat butter w/1tsp of olive oil in large non-stick pan and add well strained noodles.  Cook on medium low heat until they are warmed and the water is evaporated.  Mix in the pesto and the broccoli.  




Prepare iceberg salad with some chopped cucumber and 2tbsp of WF dressing.  

Nutrition Information (for entire recipe):

Carbohydrate: 14.34g
Calories: 332
Fat: 26g
Protein: 9.8g
Ratio: 1.08:1

Tags:

Dinner  


*User-added Ingredients: Terms of Use

Nutritional values for specific foods may change periodically, so please be sure to verify the nutritional values of the ingredients in these recipes by reading the food labels and/or contacting the manufacturers.

SEARCH FOR A RECIPE: