Try this Pepper pasta toss recipe, or contribute your own.
Suggest a better descriptionBoil pasta
Mix red pepper spice with water
Toss onions and vegetables with oil and salt and roast on 400 degrees
Once vegetables are cooked to desired crispness toss with pasta an softened red pepper mixture
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (477g) | ||
Recipe Makes: 1 | ||
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Calories: 105 | ||
Calories from Fat: 17 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.3mg | 0 % | |
Potassium 833mg | 22 % | |
Total Carbohydrate 22.1g | 6 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 14g | ||
Protein 4.1g | 6 % | |
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: 105
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