| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Italian, Low-fat, Main dish, Pasta, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | Onion, finely chopped | |
| 1 | Red bell pepper, minced | |
| 2 | Fresh cayenne chiles | |
| chopped | ||
| 1 | c | Mushrooms |
| 1 | T | Olive oil |
| 3 | Tomatoes, chopped | |
| 2 | T | Basil, chopped |
| 1/2 | t | Marjoram, dried |
| 1/2 | t | Salt |
| 1/4 | t | Black pepper |
| 3 | c | Fusili pasta, uncooked |
| 2 | T | Parsley, chopped |
| minutes. Add salt & pepper. |
INSTRUCTIONS
98 Heat the oil & when warmed, saute the onion, bell pepper, chiles & mushrooms for 5 minutes. Add the tomatoes, basil, marjoram & simmer for Cook the pasta according to package instructions. Drain. Toss the pasta with the sauce in a serving bowl & garnish with parsley before serving. "Vegetarian Gourmet, Special Low-Fat Issue" 1995 Posted to CHILE-HEADS DIGEST by Jim.Weller@salata.com (Jim Weller) on
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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 37
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 635.1mg
Potassium: 594.2mg
Carbohydrates: 13.3g
Fiber: 4.8g
Sugar: 6.3g
Protein: 4.6g