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Small Elbows with Green Pepper Sauce

Fettuccine.Inn's picture
  Green peppers 3 Medium, seeds and white part removed, and coarsely chopped
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Dry mustard 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Small elbow macaroni 1⁄2 Pound, cooked al dente, drained

The sauce should be prepared and refrigerated overnight, then let set at room temperature for 2 hours just before serving.
In a bowl, place the peppers, oil, lemon juice, mustard, salt, and pepper.
Blend well.
Before serving, taste for seasoning.
The pasta should be very hot and tossed well with the sauce.
This dish is often used to accompany a simple meat course instead of rice or potatoes.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1908 Calories from Fat 1002

% Daily Value*

Total Fat 113 g174.2%

Saturated Fat 15.2 g75.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1976.1 mg82.3%

Total Carbohydrates 195 g64.9%

Dietary Fiber 16 g64.2%

Sugars 20.3 g

Protein 32 g65%

Vitamin A 33.5% Vitamin C 649.9%

Calcium 5.4% Iron 34.8%

*Based on a 2000 Calorie diet

Small Elbows With Green Pepper Sauce Recipe