Pasta with Mixed Roasted Peppers Vinaigrette

1 hours Prep: 10 minutes Cook: 40 minutes

130 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	medium	green bell pepper
1	medium	sweet red bell pepper
1	medium	sweet yellow bell peppers
1	medium	orange bell pepper
2	tablespoons	olive oil
2	medium	garlic cloves	finely chopped
2	tablespoons	balsamic vinegar
1	tablespoon	basil	finely shredded
1	tablespoon	italian parsley	finely chopped
1	x	pasta	cooked

Directions

Roast, peel, stem, and seed the peppers.

To roast peppers, place them in a foil-lined baking sheet in a 500 degrees F. oven.

Roast until their skins are evenly blistered and browned, about 25 minutes, turning them 2 or 3 times so they roast evenly.

Remove them from the oven and cover them with a kitchen towel.

When peppers are cool enough to handle, pull out their stems, peel away their blackened skins; open the peppers up; and remove their seeds, using a teaspoon to pick up any stray ones.

Tear the peppers up into 1/2 to 1/2 inch wide strips, and save their juices, set aside.

In a large skillet, heat the olive oil with the garlic over moderate heat.

When the garlic sizzles, add the pepper strips and their juices.

Then stir in the vinegar.

As soon as the liquid sizzles, stir in the basil and parsley and spoon the sauce over cooked pasta.

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Nutrition Facts

Serving Size 76g

Amount per Serving

Calories 130 48% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 15.0g	5%
Dietary Fiber 2.0g	7%
Sugars 4.0g
Protein 3.0g	5%

Vitamin A	23%		Vitamin C	105%
Calcium	1%		Iron	5%

* 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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