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30 minutes
Prep: 10 minutes
Cook: 20 minutes
103 calories per serving view nutrition facts
2-4 servings
suggest servings
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| 8 | ounces | mostaccioli | uncooked, tube shaped macaroni |
| 3 | tablespoons | olive oil | |
| 1 | medium | sweet red bell pepper | cut into thin strips |
| 1 | medium | sweet yellow bell peppers | cut into thin strips |
| 1 | medium | green bell pepper | cut into thin strips |
| 1/2 | cup | scallions, spring or green onions | sliced |
| 1/4 | teaspoon | fennel seeds | |
| 1/4 | teaspoon | salt | |
| 1/8 | teaspoon | black pepper |
Cook mostaccioli to desired doneness as directed on package. Drain; rinse with hot water.
Heat olive oil in large skillet over medium-high heat until hot. Add bell peppers and onions; cook and stir 2 to 5 minutes or until crisp-gender. Add mostaccioli, fennel, salt and pepper; blend well. Cook an additional 3 to 5 minutes or until mixture is thoroughly heated, stirring occasionally.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 152mg | 6% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 2.0g | 6% |
| Sugars 2.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 23% | Vitamin C | 107% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Summer Savory is an annual herb, Satureja hotenis, belonging to the mint family. Its dark-green, narrow leaves are dried and crushed....
IGNORE RATING--I COULDN'T ADD COMMENTS WITHOUT ONE! The steps of the recipe include two ingredients which are not listed at the top. They are sliced ginger (2 slices) and curry powder (1-2 tablespoons) . If someone wants to make the recipe they need to know about the amounts.
This is a wonderful recipe for either a dinner party or Sunday lunch. Whether or not you use redcurrants in the actual sauce or purely as a decoration depends very much on the time of year and variety of redcurrants you can find. End of summer home-grown redcurrants add a wonderful sweet tartness to the sauce, however imported under-ripe fruits can impart a certain bitterness and are probably best left for garnish. If you do not use fresh berries add a little extra redcurrant jelly.
