Try this Spinach Pasta with Red Pepper Sauce recipe, or contribute your own.
Suggest a better descriptionBroil peppers until charred on all sides. Place in closed paper bag and let stand 10 minutes. Remove skin, seeds and membranes and chop. Heat oil and butter and saute onion and garlic until tender. Add peppers and broth and simmer, uncovered, for 15 minutes. Transfer to blender container and puree. Season with salt and pepper, then add basil and cream. Heat gently, but do not boil. Pour over pasta. NOTE: When the budget allows, stir cooked shrimp or crabmeat into red pepper sauce. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (1986g) | ||
Recipe Makes: 1 | ||
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Calories: 2133 | ||
Calories from Fat: 584 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.9g | 87 % | |
Saturated Fat 31.7g | 158 % | |
Monounsaturated Fat 20.3g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 469.6mg | 144 % | |
Sodium 1744.5mg | 60 % | |
Potassium 3643mg | 96 % | |
Total Carbohydrate 322.8g | 95 % | |
Dietary Fiber 22.8g | 91 % | |
Sugars, other 300g | ||
Protein 65.1g | 93 % | |
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: 2133
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