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Pasta with Peppers

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Submitted by Sewblind

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 453.6
POUND G RIGATONI PASTA
6 6
MEDIUM MEDIUM TOMATOES
sliced
2 2
EACH EACH SWEET BELL PEPPERS
seeded, sliced *
½ 118
CUP ML BASIL
fresh *
3 3
EACH EACH GARLIC CLOVES
chopped
¼ 59
CUP ML OLIVE OIL
1 1
WEDGE WEDGE PARMESAN CHEESE *

Directions

Combine the tomatoes, peppers, bail, garlic, oil, salt, pepper and set aside.

Boil the pasta, then drain well. Toss with cheese to taste and add the tomato mixture.

Add salt, pepper, and cheese to taste.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 318g (11.2 oz)
Amount per Serving
Calories 341 39% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 0%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 18%
Sugars g
Protein 17g
Vitamin A 31% Vitamin C 43%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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