| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Pasta | 6 | Servings | |
INGREDIENTS
| 1 | 10 oz. dry penne cooked | |
| keep warm | ||
| 2 | T | Extra virgin olive oil |
| 1 | c | Thinly sliced onion |
| 1 | Red bell pepper, cut in 1" | |
| strips | ||
| 1 | Yellow bell pepper cut in | |
| 1 3/4 | c | Recipe ready diced tomatoes |
| drained | ||
| 1/4 | t | Crushed red pepper, or to |
| taste | ||
| 1/4 | t | Salt |
| 1 | T | Chopped fresh Italian |
| parsley |
INSTRUCTIONS
1998 Place oil, onion and bell peppers in large skillet; cook over medium-high heat 3 to 5 minutes or until vegetables are tender. Stir in tomatoes and juice, crushed red pepper and salt. Reduce heat to low; simmer uncovered, 10-15 minutes, stirring occasionally. Toss with pasta; sprinkle with parsley. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #994 by L979 <L979@aol.com> on Jan 8,
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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 268.1mg
Potassium: 126.6mg
Carbohydrates: 5.9g
Fiber: 1.1g
Sugar: 1.5g
Protein: 8.1g