Pasta With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Any type pasta, cooked and |
| drained | ||
| 1 | Red pepper, diced | |
| 1 | Green pepper, diced | |
| 10 | Pitted black olives, sliced | |
| 1 | Tomato or 3 egg tomatoes | |
| diced with juice | ||
| 2 | Cloves garlic, minced | |
| 1 | Scallions, sliced | |
| 1/4 | c | Olive oil |
| Salt and black pepper to | ||
| taste |
INSTRUCTIONS
Two recipes for the "nine days": source: Carol Neuman - N.Y.C. Combine all vegetables and mix well. It is better to let the vegetables "rest" a while. Pour cold vegetables over HOT pasta and enjoy!! Posted to JEWISH-FOOD digest V97 #208 by cneuman1@juno.com on Jul 4, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 639
Calories From Fat: 536
Total Fat: 60.8g
Cholesterol: 0mg
Sodium: 510mg
Potassium: 650.2mg
Carbohydrates: 25g
Fiber: 7.6g
Sugar: 11.1g
Protein: 3.7g