| |
| |
| 2 Tbs |
|
Olive oil |
|
| 4 Cloves |
|
Garlic, minced |
|
| 1/4 tsp |
|
Dried hot red pepper flakes |
|
| 2 Medium |
|
Orange bell peppers, cut into thin strips |
|
| 1 Medium |
|
Red bell pepper, cut into thin strips |
|
| |
| 3/4 Cup |
|
Dry white wine |
|
| 1/2 Cup |
|
Low-sodium chicken broth (or water) |
|
| 1/2 Pound |
|
Black (squid ink) pasta of choice* |
|
| 1/3 Cup |
|
Finely chopped fresh parsley leaves |
|
|
|
Salt and pepper to taste |
|
|
|
|
| |
| In a medium pot, boil enough water for pasta. In a heavy skillet, heat the olive oil. Add the garlic and red pepper flakes and stir until garlic is golden brown. Add the orange and red peppers, with salt to taste. Stir often until peppers soften. Then, add the wine and boil, stirring often, until all the liquid has evaporated. Add the chicken broth (or water) and cover. Simmer until the peppers are tender. (About 5-6 minutes) |
| In the boiling water, cook desired black pasta until al dente and drain. Add pasta to pepper mix and toss with parsley and salt and pepper to taste. Keep entire mixture over medium heat until heated through and to desired thickness of sauce. Enjoy! |
|
| |
| Servings: 6 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
228.42 |
|
| Calories From Fat (21%) |
|
48.05 |
|
| Calories From Protein (10%) |
|
23.69 |
|
| Calories From Carbs (60%) |
|
137.49 |
|
| Calories From Alcohol (8%) |
|
19.19 |
|
| |
|
% Daily Value |
| Total Fat 5.44g |
|
8% |
|
| Saturated Fat 0.76g |
|
4% |
|
| Monounsaturated Fat 3.39g |
|
|
|
| Polyunsaturated Fat 0.51g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 0.00mg |
|
0% |
|
| Sodium 39.87mg |
|
2% |
|
| Potassium 293.88mg |
|
8% |
|
| Carbohydrates 34.46g |
|
11% |
|
| Dietary Fiber 1.94g |
|
8% |
|
| Sugar 0.70g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 32.52g |
|
|
|
| Protein 6.27g |
|
13% |
|
| Vitamin A 916.09IU |
|
18% |
|
| Vitamin C 148.02mg |
|
247% |
|
| Calcium 26.54mg |
|
3% |
|
| Iron 2.22mg |
|
12% |
|
| Vitamin E 0.94IU |
|
9% |
|
| Thiamin 0.42mg |
|
28% |
|
| Riboflavin 0.20mg |
|
12% |
|
| Niacin 3.90mg |
|
19% |
|
| Vitamin B6 0.22mg |
|
11% |
|
| Folate 30.89µg |
|
8% |
|
| Vitamin B12 0.02µg |
|
0% |
|
| Pantothenic Acid 0.18mg |
|
2% |
|
| Phosphorus 34.21mg |
|
3% |
|
| Magnesium 14.71mg |
|
4% |
|
| Zinc 0.70mg |
|
5% |
|
| Copper 0.10mg |
|
5% |
|
| Manganese 0.27mg |
|
13% |
|
| Selenium 0.55µg |
|
1% |
|
| Alcohol 2.74g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 120.92g |
|
|
|
|
|
| |
| Cooking Tips |
| *Black or squid ink pastas like fettuccine, linguine, etc. can be found in most specialty food stores. Regular pasta can be substituted if black pasta isn't available. |
| | |
|
|
