Pasta with Mixed Roasted Peppers Vinaigrette
|Green bell pepper||6 Ounce (1 Medium Sized One)|
|Red bell pepper||6 Ounce (1 Medium Sized One)|
|Yellow bell pepper||6 Ounce (1 Medium Sized One)|
|Orange bell pepper||6 Ounce (1 Medium Sized One)|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), chopped fine (Medium Sized)|
|Balsamic vinegar/Good quality red wine vinegar||2 Tablespoon|
|Finely shredded basil leaves||1 Tablespoon|
|Finely chopped italian parsley||1 Tablespoon|
|Pasta||1 Pound, cooked and drained|
Roast, peel, stem, and seed the peppers.
Tear them into 1/4- to 1/2-inch-wide strips and save their juices.
In a large skillet, heat the olive oil with the garlic over moderate heat.
When the garlic sizzles, add the pepper strips and their juices.
Then stir in the vinegar.
As soon as the liquid sizzles, stir in the basil and parsley and spoon the sauce over cooked pasta.
Calories 545 Calories from Fat 91
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 1.1 g5.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 10.1 mg0.4%
Total Carbohydrates 94 g31.5%
Dietary Fiber 7.1 g28.5%
Sugars 9.8 g
Protein 16 g32.1%
Vitamin A 68.4% Vitamin C 378.8%
Calcium 3.3% Iron 17.8%
*Based on a 2000 Calorie diet