| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Not, Sent | 4 | Servings | |
INGREDIENTS
| 1 | lb | Penne pasta |
| 1 | T | Olive oil |
| 2 | Red and yellow bell peppers | |
| thinly sliced | ||
| 4 | Tomatoes, chopped OR | |
| 1 | 14 oz tomatoes chopped | |
| and drained | ||
| 1 | c | Chopped onion |
| 2 | t | Chopped garlic |
| 2 | t | Chopped fresh rosemary or |
| 1/2 tsp dried | ||
| 1 | t | Chopped fresh thyme or 1/4 |
| tsp dried | ||
| 6 | c | Fresh basil leaves, chopped |
| 1/2 | c | Grated Parmesan cheese |
INSTRUCTIONS
Cook pasta as directed on package. Drain well. Meanwhile, heat oil in a large nonstick skillet. Add peppers, tomatoes, onion, garlic, rosemary, thyme and half the basil. Saute 8-10 minutes until vegetables are tender. Toss with pasta. Sprinkle with remaining basil and Parmesan cheese. Recipe by: Woman's Day - 2/1/98 Posted to EAT-L Digest by The Taillons <taillon@EARTHLINK.NET> on Jan 2, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 787
Calories From Fat: 103
Total Fat: 11.7g
Cholesterol: 11mg
Sodium: 505.5mg
Potassium: 3228.7mg
Carbohydrates: 146g
Fiber: 47.3g
Sugar: 7.5g
Protein: 45.6g