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    You are in: Home / Recipes / Pasta Saltata Ethiopian Style Recipe
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    Pasta Saltata Ethiopian Style

    Average Rating:

     1 Total Reviews

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    • on February 10, 2009

      I am an Ethiopian, from the Horn of Africa, born and raised. I am an excellent cook. There is nothing Ethiopian about this recipe. We don't cook with olive oil and don't use nuts in food. Neither do we add parmesan. And what the heck is harissa. Would be great if you stuck to the truth and told people this was your own creation. To correct your mistaken take on history, Ethiopia was never a colony of Italy. It was a five-year occupation.

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    Nutritional Facts for Pasta Saltata Ethiopian Style

    Serving Size: 1 (390 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 609.3
     
    Calories from Fat 222
    36%
    Total Fat 24.7 g
    38%
    Saturated Fat 3.3 g
    16%
    Cholesterol 2.7 mg
    0%
    Sodium 641.5 mg
    26%
    Total Carbohydrate 85.8 g
    28%
    Dietary Fiber 10.2 g
    41%
    Sugars 3.9 g
    15%
    Protein 18.8 g
    37%

    The following items or measurements are not included:

    harissa

    Detailed Nutrition Values About Nutrition Info

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