Summer Peach Pasta
Summer is fresh peach season! This summer pasta dish features low protein fusilli pasta combined with fresh herbs and species to create a delicious sweet and savory low protein entrée.
Ingredients
- 112 g low protein fusilli pasta
- 1 Tbsp coconut oil
- ½ cup yellow or orange peppers (or 3 mini sweet peppers), diced
- 5 cherry tomatoes
- ¾ cup peaches, diced
- ⅓ tsp cardamom
- ½ tsp cinnamon
- ¼ tsp ginger
- 5 large basil leaves
- Salt and pepper
Directions
- Cook pasta according to box instructions and drain.
- Meanwhile, in a large skillet, heat coconut oil over medium heat. Add peppers and cook for 2 minutes. Add tomatoes and cook for an additional 1 minute.
- Add peaches and spices. Cook for 1 minute (the riper the peaches, the sweeter and shorter cooking time).
- Add cooked pasta and toss.
- Add salt and pepper to taste and serve.
Nutrition Per Serving
Serving size: ½ of recipe
Calories: 154
Protein: 1.6 g
Phenylalanine: 39 mg
Leucine: 61 mg
Tyrosine: 24 mg
Nutrition Per Recipe
Calories: 308
Protein: 3.1 g
Phenylalanine: 78 mg
Leucine: 121 mg
Tyrosine: 47 mg
*Calories and protein may vary by product. Be sure to check the nutrition label.
For this recipe, low protein pasta is estimated to contain 0.5 g protein, 18 mg phenylalanine, and 5 mg tyrosine per 100 grams (uncooked).
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