| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Italian6 | 24 | Servings |
INGREDIENTS
| 2 1/2 | qt | Red bell peppers, chopped |
| 5 | c | Thinly sliced green onions |
| 3 | T | Minced garlic |
| 1/3 | c | Olive oil |
| 8 | qt | Tomatoes, seeded and diced |
| 1 2/3 | c | Grated parmesan cheese |
| 1 | c | Black pepper |
| 2 1/2 | t | Cayenne pepper |
| 3 | lb | Cooked pasta, penne |
INSTRUCTIONS
SautE9 peppers, onions and garlic in oil in a large skillet over medium high heat until vegetables are tender-crisp. Stir in tomatoes; cook over high heat until sauce thickens, 10-15 minutes. Stir in remaining ingredients except pasta. Serve. Per serving: 218 Calories (kcal); 6g Total Fat; (23% calories from fat); 8g Protein; 36g Carbohydrate; 4mg Cholesterol; 132mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: California Tomato Commission (July 1996) http://www.tomato Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 351
Calories From Fat: 50
Total Fat: 5.7g
Cholesterol: 6.1mg
Sodium: 758.6mg
Potassium: 852.2mg
Carbohydrates: 63.6g
Fiber: 7.6g
Sugar: 11.7g
Protein: 13.8g