Try this Pasta with Mixed Roasted Peppers Vinaigrette recipe, or contribute your own.
Suggest a better descriptionRoast, peel, stem, and seed the peppers. To Roast peppers: Place them in a foil-lined baking sheet in a 500 degree 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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Serving Size: 1 Serving (332g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 336 | ||
Calories from Fat: 38 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 73.9mg | 23 % | |
Sodium 16.5mg | 1 % | |
Potassium 267.2mg | 7 % | |
Total Carbohydrate 62g | 18 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 60.4g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 336
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