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Sauteed Mizuna & Shells

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  Mizuna 1 Pound, rinsed and drained (435 Gram)
  Dried pasta shell 12 Ounce
  Olive oil 30 Milliliter (2 Tablespoon)
  Crushed red pepper flakes 1⁄4 Teaspoon
  Grated parmesan cheese 40 Gram (1/2 Cup)

1. Trim off and discard bare stem ends and any yellow or bruised leaves from mizuna; then chop leaves coarsely and set aside.
2. In a 5- to 6-quart (5- to 6-liter) pan, cook pasta in 3 quarts (2.8 liters) boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions. When pasta is almost done, heat oil in a 4- to 5-quart (3.8- to 5-liter) pan over high heat. Add mizuna and stir until leaves are wilted (2 to 4 minutes).
3. Drain pasta and place in a warm serving bowl. Add mizuna; mix lightly, using 2 forks. Sprinkle with red pepper flakes and cheese; mix again

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1643 Calories from Fat 455

% Daily Value*

Total Fat 51 g78%

Saturated Fat 11.1 g55.4%

Trans Fat 0 g

Cholesterol 35.2 mg11.7%

Sodium 707 mg29.5%

Total Carbohydrates 250 g83.2%

Dietary Fiber 24.4 g97.5%

Sugars 19.9 g

Protein 61 g121.3%

Vitamin A 154.5% Vitamin C 21.5%

Calcium 56.4% Iron 36.3%

*Based on a 2000 Calorie diet


Sauteed Mizuna & Shells Recipe