Place oil, onion and bell peppers in large skillet; cook over medium-high heat 3 to 5 minutes or until vegetables are tender. Stir in tomatoes and juice, crushed red pepper and salt. Reduce heat to low; simmer uncovered, 10-15 minutes, stirring occasionally. Toss with pasta; sprinkle with parsley. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #994 by L979
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (208g)|
|Recipe Makes: 6|
|Calories from Fat: 46 (32%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 6.4mg||0 %|
|Potassium 329mg||9 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 18.9g|
|Protein 2.8g||4 %|
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: 145
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!