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Pasta with Chunky Bell Peppers and Tomatoes Recipe
|Olive oil||2 Tablespoon|
|Garlic cloves||2 Medium, chopped fine|
|Green bell pepper||5 Ounce, halved, seeded, and cut into 1-inch chunks (Or 1 Small)|
|Red bell pepper||5 Ounce, halved, seeded, and cut into 1-inch chunks (Or 1 Small)|
|Yellow bell pepper||5 Ounce, halved, seeded, and cut into 1-inch chunks|
|Salt free whole tomatoes||16 Ounce (1 Can)|
|Double concentrate tomato paste||1 Tablespoon|
|Shredded basil||1 Tablespoon (Use Fresh Ones)|
|Dried oregano||2 Teaspoon|
|Lemon juice||1⁄2 Tablespoon|
|Pasta||1 Pound, cooked, drained|
Calories 547 Calories from Fat 91
% Daily Value*
Total Fat 10 g15.5%
Saturated Fat 1.1 g5.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 21.5 mg0.9%
Total Carbohydrates 95 g31.6%
Dietary Fiber 7.9 g31.6%
Sugars 9.7 g
Protein 17 g33.2%
Vitamin A 34.8% Vitamin C 238.2%
Calcium 6.1% Iron 21.3%
*Based on a 2000 Calorie diet
As soon as the garlic begins to sizzle, add the peppers and saute, stirring constantly, until they are tender, 7 to 10 minutes.
Reduce the heat to moderate-to-low and add the tomatoes, breaking them up with your hands.
Stir in the remaining ingredients and simmer until thick but still slightly liquid, 7 to 10 minutes.
Serve over cooked pasta.