Thebewitchinkitchen.com Spinach Artichoke Jalapeno Bake #catellifa Recipe

Keto Friendliness Gauge

Net Carbs are 7% of calories per serving, at 18g per serving. This food is keto-friendly.

How keto-friendly is Thebewitchinkitchen.com Spinach Artichoke Jalapeno Bake #catellifa? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Thebewitchinkitchen.com Spinach Artichoke Jalapeno Bake #catellifa Recipe

  • Net Carbs are 7% of calories per serving, at 18g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Thebewitchinkitchen.com Spinach Artichoke Jalapeno Bake #catellifa Recipe Nutrition Label

Nutrition Facts

Serving Size: 18 servings   ( 134 g )
Amount Per Serving
Calories: 272
Total Fat: 17g
Saturated Fat: 10g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 44mg
Sodium: 335mg
Total Carbohydrates: 21g
Dietary Fiber: 3g
Sugar: 2g
Protein: 12g
Calcium: 259mg Iron: 1mg
Potassium: 251mg Vitamin A: 218mcg
Vitamin C: 17mg Vitamin D: 0mcg

Ingredients

  • * 1 box catelli gluten free fusilli
  • for the sauce:
  • * 1 cup light cream cheese (250g)
  • * 2 cup greek yogurt (i used 0%)
  • * 1/2 cup unsalted butter
  • * 2 cup parmesan cheese, reserve 1/2 cup for topping
  • * 1 red pepper, diced
  • * 300g spinach, thawed and excess liquid squeezed with paper towel
  • * 1/4 cup jarred jalapeno
  • * 1 can (398 ml) artichoke heart, drained
  • * 1 tbsp minced garlic

Instructions

Visit Thebewitchinkitchen.com's website to view the recipe instructions. (Via Edamam)