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.
½cupyellow or orange peppers (or 3 mini sweet peppers), diced
5cherry tomatoes
¾cuppeaches, diced
⅓tspcardamom
½tspcinnamon
¼tspginger
5largebasil 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: 1.6g
Phenylalanine: 39mg
Leucine: 61mg
Tyrosine: 24mg
Nutrition Per Recipe
Makes: 2servings
Calories: 308
Protein: 3.1g
Phenylalanine: 78mg
Leucine: 121mg
Tyrosine: 47mg
*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).