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Name: Peppers and Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 c Onions chopped; 1 cn (14 oz) tomatoes; chopped; 1/2 c Grated Parmesan cheese; 1 tb olive oil; 6 c Fresh basil leaves; chopped; 1 ts Chopped fresh thyme or 1/4; 2 ts Garlic chopped; 1 lb Penne pasta; 2 ts Chopped fresh rosemary or; 4 Tomatoes; chopped OR; 2 Red and yellow bell peppers;

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INGREDIENTS

1 c Onions ; chopped
1 cn (14 oz) tomatoes; chopped
1/2 c Grated Parmesan cheese
1 tb olive oil
6 c Fresh basil leaves; chopped
1 ts Chopped fresh thyme or 1/4
2 ts Garlic ; chopped
1 lb Penne pasta
2 ts Chopped fresh rosemary or
4 Tomatoes; chopped OR
2 Red and yellow bell peppers;

Servings

INSTRUCTIONS

Cook pasta as directed on package. Drain well. Meanwhile, heat oil in a large nonstick skillet. Add peppers, tomatoes, onion, garlic, rosemary, thyme and half the basil. Saute 8-10 minutes until vegetables are tender. Toss with pasta. Sprinkle with remaining basil and Parmesan cheese. Recipe by: Womans Day - 2/1/98 Posted to EAT-L Digest by The Taillons on Jan 2, 1998

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Nutrition

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Serving Size: 1 Serving (160g)
Recipe Makes: 4 Servings

Calories: 375
Calories from Fat: 47 (13%)

Amt Per Serving		% DV

	Total Fat 5.3g	7 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 1.2g
Cholesterol 87.3mg		27 %
Sodium 126.5mg		4 %
Potassium 270.9mg		7 %
Total Carbohydrate 65.6g		19 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 64.9g
Protein 15.6g		22 %
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.

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Calories per serving: 375

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