Try this Roasted Red Pepper pasta recipe, or contribute your own.
Suggest a better description1. sauté diced onion and 3 cloves garlic in the 3 tbs butter till onion translucent
2. add the jar of drained red peppers and sauté for 3-5 minutes
3. pour this mixture in the blender and add the half & half, vegetable broth, parm, salt, and red pepper flakes
4. use the already dirtied pan to sauté the mushrooms in the remaining 1 tbs butter till soft
5. cook pasta according to directions, and when there is one minute left add in the frozen peas to soften
6. drain the pasta and return to whatever pot is bigger to hold it all (might be your pasta pot if your sauté pan isn’t as big as mine)
7. while pasta still hot, add in the sauce, mushrooms, and as much parm as your heart desires
8. reheat on the stove if you think it needs it. ours was piping hot since the pasta was cooked right before serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (128g) | ||
Recipe Makes: 1 | ||
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Calories: 25 | ||
Calories from Fat: 3 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 472.1mg | 16 % | |
Potassium 73.2mg | 2 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.8g | ||
Protein 0.8g | 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: 25
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