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Pasta with Chunky Bell Peppers and Tomatoes

Fettuccine.Inn's picture
Ingredients
  Olive oil 2 Tablespoon
  Garlic cloves 2 Medium, chopped fine
  Green bell pepper 5 Ounce, halved, seeded, and cut into 1-inch chunks (Or 1 Small)
  Red bell pepper 5 Ounce, halved, seeded, and cut into 1-inch chunks (Or 1 Small)
  Yellow bell pepper 5 Ounce, halved, seeded, and cut into 1-inch chunks
  Salt free whole tomatoes 16 Ounce (1 Can)
  Double concentrate tomato paste 1 Tablespoon
  Shredded basil 1 Tablespoon (Use Fresh Ones)
  Dried oregano 2 Teaspoon
  Lemon juice 1⁄2 Tablespoon
  Pasta 1 Pound, cooked, drained
Directions

In a large skillet or saucepan, heat the oil with the garlic over moderate-to-high heat.
As soon as the garlic begins to sizzle, add the peppers and saute, stirring constantly, until they are tender, 7 to 10 minutes.
Reduce the heat to moderate-to-low and add the tomatoes, breaking them up with your hands.
Stir in the remaining ingredients and simmer until thick but still slightly liquid, 7 to 10 minutes.
Serve over cooked pasta.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

Rate It

Your rating: None
4.08
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 547 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.5%

Saturated Fat 1.1 g5.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 21.5 mg0.9%

Total Carbohydrates 95 g31.6%

Dietary Fiber 7.9 g31.6%

Sugars 9.7 g

Protein 17 g33.2%

Vitamin A 34.8% Vitamin C 238.2%

Calcium 6.1% Iron 21.3%

*Based on a 2000 Calorie diet

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Pasta With Chunky Bell Peppers And Tomatoes Recipe