Try this Mostaccioli with Roasted Red Pepper Sauce recipe, or contribute your own.
Suggest a better description~St. Louis Post-Dispatch, January 30, 1995 Cook pasta in boiling water according to package directions. Meanwhile, in medium skillet, saute onion in oil until translucent. Add garlic; cook 1 minute, stirring frequently. Add roasted red peppers, olives, basil and tomato sauce mixture. Add black pepper to taste. Stir in about 2 ounces (1/2 cup) crumbled feta cheese. Toss cooked, drained pasta with sauce. Garnish each serving with some of the remaining feta cheese. Serve with a salad and crusty French bread. Yield: 6 to 8 servings. If desired, steamed broccoli, zucchini and/or thinly sliced carrots can be added to the sauce. Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on 1995b, .
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 168 | ||
Calories from Fat: 118 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.5mg | 0 % | |
Potassium 188.9mg | 5 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 10.3g | ||
Protein 1.6g | 2 % | |
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: 168
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