| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Italian | Main dish, Pasta, Ronzoni, Seafood | 8 | Servings |
INGREDIENTS
| Pepper, red lg | ||
| 1/4 | c | Cheese, blue crumbled |
| 2oz | ||
| Peppers, yellow lg | ||
| 1/4 | c | Dillweed, fresh |
| 16 | oz | Pasta, rotini |
| 1 | c | Italian salad dressing |
| 1 | lb | Scallops, bay cooked |
INSTRUCTIONS
Char peppers evenly over gas flame, grill or under broiler. Place charred peppers in paper bag; close and let stand 15 minutes. Peel or rub away the charred skin. Remove tops and seeds; slice into thin strips. Meanwhile, prepare pasta as directed on package; drain. Rinse with cold water and drain well. Stir pasta with remaining ingredients in large bowl, mixing well. Chill about 1 hour. Recipe By : From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 274
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 4.2mg
Sodium: 95.9mg
Potassium: 175.4mg
Carbohydrates: 44.9g
Fiber: 1.6g
Sugar: 1.6g
Protein: 7.8g