Makaron ryżowy z tofu i fasolką szparagową
Składniki
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10g Dynia, pestki, łuskane
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75g Fasolka szparagowa, mrożona
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100g Makaron ryżowy
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10ml Oliwa z oliwek
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50g Ser sojowy, tofu
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10g Sos sojowy
Czas przygotowania:
20 minut
Trudność:
Łatwa
Ilość porcji:
1
Sposób przygotownia:
Fasolkę i makaro...
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Aby zobaczyć pełny sposób przygotowania zaloguj się do programu DietetykPro
Wartości odżywcze (1 porcja):
Wartość energetyczna
598 kcal
Wartość energetyczna
2513.00 kJ
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Aby zobaczyć wszystkie 92 wartości odżywcze, zaloguj się do programu DietetykPro.
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