| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Italian6 |
24 |
servings |
INGREDIENTS
| 2 1/2 |
qt |
Red bell peppers; chopped |
| 5 |
c |
Thinly sliced green onions |
| 3 |
tb |
Minced garlic |
| 1/3 |
c |
Olive oil |
| 8 |
qt |
Tomatoes; seeded and diced |
| 1 2/3 |
c |
Grated parmesan cheese |
| 1 |
c |
Black pepper |
| 2 1/2 |
ts |
Cayenne pepper |
| 3 |
lb |
Cooked pasta; penne |
INSTRUCTIONS
SautE9 peppers, onions and garlic in oil in a large skillet over medium
high heat until vegetables are tender-crisp. Stir in tomatoes; cook over
high heat until sauce thickens, 10-15 minutes. Stir in remaining
ingredients except pasta. Serve.
Per serving: 218 Calories (kcal); 6g Total Fat; (23% calories from fat); 8g
Protein; 36g Carbohydrate; 4mg Cholesterol; 132mg Sodium Food Exchanges: 1
Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Recipe by: California Tomato Commission (July 1996) http://www.tomato
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