** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Summer Pasta with Olives, Roasted Peppers and Capers
2. Add onion, garlic, half of parsley. Saute 3 minutes.
3. Add peppers-water. Reduce heat, cover and simmer 15 minutes.
4. Season with salt and pepper. (Can be made 1 day ahead.
5. Reheat to simmer beforeproceeding).Cook pasta.
6. Add sauce and 1/2 of cheese. Toss. Sprinkle with remaining parsley.
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Dietary Notes:
This recipe is high in Vitamin A with 66% of your daily recommended intake per serving. This recipe is high in Vitamin C with 299% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Tomato, Cheese, Garlic, Onion, Olive Oil allergies.