Try this Fettuccine Salad with Roasted Garlic, Onions, and Peppers recipe, or contribute your own.
Suggest a better descriptionCut a scant 1/2 inch off tops of garlic bulbs,
exposing ends of cloves. Wrap garlic heads loosely
in aluminum foil. Spray jelly roll pan with cooking
spray. Arrange garlic, onions, and bell peppers on
pan. Bake vegetables, uncovered, at 400 degrees until
garlic is very soft and vegetables are tender,
30 to 40 minutes.
Cool garlic slightly; squeeze pulp into small bowl.
Stir in oil, lemon juice, parsley, salt, and pepper.
Spoon garlic mixture over pasta and toss; add
onions and peppers and toss. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 9 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1mg | 0 % | |
Potassium 24.1mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.9g | ||
Protein 0.4g | 1 % | |
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: 9
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