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Salsa Pasta Ole

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Submitted by JennieGreen

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

½ 226.8
½ 118
CUP ML VEGETABLE OIL
2 2
BUNCH BUNCH SCALLIONS, SPRING OR GREEN ONIONS
cut into 3 inch julienne *
¾ 177
CUP ML SALSA
hot or medium
4 115.6
OUNCES ML/G MONTEREY JACK CHEESE
or Montery Jack cheese, shredded

Directions

In large saucepan, in boiling, salted water, cook pasta as package label directs, until al dente.

Meanwhile, in medium skillet, heat oil over medium-high heat; in batches, fry scallions until crisp and beginning to brown, about 2 minutes each batch.

Drain on paper towels.

Drain pasta; return to saucepan.

Add salsa and cheese; toss to coat.

Place in serving bowl; top with fried scallions.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 509 57% from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 225mg 9%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 9%
Sugars g
Protein 22g
Vitamin A 4% Vitamin C 1%
Calcium 12% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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