Garden Fresh Pasta
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Garden Fresh Pasta calories by ingredient
Introduction
Straight from our garden-freshly grown, picked, and on the table in minutes. Straight from our garden-freshly grown, picked, and on the table in minutes.Number of Servings: 4
Ingredients
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Olive Oil, 1 tbsp
Red Ripe Tomatoes, 4 medium diced
Green Peppers ( 2 medium bell peppers), about 2 cups, chopped
Banana Peppers, 1 medium chopped
Garlic, 3 cloves pressed
Pasta, cooked, 8 oz
*Bertolli Alferdo Sauce, 1 cup
Tbsp. Oregano
Salt and Pepper to taste
Directions
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.