| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | August 1994 | 1 | Servings | |
INGREDIENTS
| 1 | Red onion, chopped fine | |
| 1 | Yellow bell pepper, chopped | |
| fine | ||
| 3 | T | Extra-virgin olive oil |
| A, 7-ounce jar | ||
| roasted red | ||
| peppers drained | ||
| and chopped fine | ||
| 3/4 | c | Finely chopped prosciutto or |
| other ham about 3 | ||
| ounces | ||
| 1/2 | lb | Gigi del gargano |
| ruffle-edged | ||
| cone-shaped pasta | ||
| or rotini spiral | ||
| pasta | ||
| 1 | c | Packed mixed fresh herbs |
| such as basil mint and | ||
| parsley | ||
| leaves chopped | ||
| fine | ||
| Lemon wedges as an | ||
| accompaniment | ||
| Freshly grated Parmesan | ||
| cheese as an | ||
| accompaniment |
INSTRUCTIONS
In a heavy skillet cook onion and yellow pepper in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in red peppers and ham. In a kettle of salted boiling water cook pasta until al dente and drain well. In a bowl toss pasta with pepper mixture, remaining 2 tablespoons oil, herbs, and salt and pepper to taste. Serve pasta with lemon and Parmesan. Serves 2. Gourmet August 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2249
Calories From Fat: 1182
Total Fat: 133.3g
Cholesterol: 491.9mg
Sodium: 11008.5mg
Potassium: 2656.5mg
Carbohydrates: 52.1g
Fiber: 3.5g
Sugar: 21.8g
Protein: 207.1g