Try this Red and Green Sauce recipe, or contribute your own.
Suggest a better descriptionIn a large frying pan over high heat, warm 2 tablespoons of the extra virgin olive oil. Add the onion and garlic and saute until beginning to soften, 3-4 minutes. Add the carrot and bell pepper strips and continue cooking over high heat a few minutes longer. Add the tomatoes, oregano and salt to taste and reduce the heat to low. Cook uncovered, stirring occasionally, until the liquid evaporates and the vegetables are tender, 10 minutes longer. Meanwhile cook you choice of pasta until almost al dente. Drain and add to the sauce in the frying pan. Finish cooking over high heat, stirring constantly, for 1-2 minutes. Turn off the heat and mix in the remaining 2 tablespoons oil. Transfer the pasta to a warmed serving dish. Sprinkle with the parsley and basil and serve at once. Pass the Parmesan cheese at the table, if desired. NOTES : Serve over tagliatelle or fettuccine. For additional color, use green spinach pasta. Replace carrots with zucchini if you wish. Posted to recipelu-digest Volume 01 Number 418 by James and Susan Kirkland
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 359 | ||
Calories from Fat: 55 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 82.8mg | 25 % | |
Sodium 29.8mg | 1 % | |
Potassium 218.1mg | 6 % | |
Total Carbohydrate 62.7g | 18 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 62.3g | ||
Protein 12.9g | 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: 359
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