Garden Fresh Pasta
- Number of Servings: 4
Ingredients
Olive Oil, 1 tbsp Red Ripe Tomatoes, 4 medium dicedGreen Peppers ( 2 medium bell peppers), about 2 cups, chopped Banana Peppers, 1 medium choppedGarlic, 3 cloves pressedPasta, cooked, 8 oz *Bertolli Alferdo Sauce, 1 cup Tbsp. OreganoSalt and Pepper to taste
Boil 4 cups of water.
Put Olive oil into sauce pan. Warm to medium heat. Add garlic, green pepper and banana pepper. Stir fry about 4-5 minutes.
Meanwhile, place pasta in boiling water for about 8 minutes (until done).
Add diced tomatoes to the pepper garlic mix. Add oregano, black pepper and pinch of salt to taste.
Drain Pasta. Put two ounces of cooked pasta on each plate. Cover with Peppers and Tomatoes. Drizzle w/ alfredo sauce and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user COSMICKENT.
Put Olive oil into sauce pan. Warm to medium heat. Add garlic, green pepper and banana pepper. Stir fry about 4-5 minutes.
Meanwhile, place pasta in boiling water for about 8 minutes (until done).
Add diced tomatoes to the pepper garlic mix. Add oregano, black pepper and pinch of salt to taste.
Drain Pasta. Put two ounces of cooked pasta on each plate. Cover with Peppers and Tomatoes. Drizzle w/ alfredo sauce and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user COSMICKENT.
Nutritional Info Amount Per Serving
- Calories: 391.2
- Total Fat: 14.6 g
- Cholesterol: 18.8 mg
- Sodium: 14.9 mg
- Total Carbs: 56.6 g
- Dietary Fiber: 3.6 g
- Protein: 11.0 g
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