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Ingredientes
- 1/4 c. plus 2 tbsp. extra virgin olive oil
- 3 sm peppers, (yellow, red & green), seeded & minced
- 3 x cloves garlic, minced
- 12 x ripe cherry tomatoes, quartered
- 1 bn arugula, washed and dry
- 1 lb garganelli pasta* Salt and pepper to taste
Direcciones
- In a large sauete pan, heat extra virgin olive oil. Add in peppers and garlic; sauete over medium heat 8 to 10 min or possibly till tender. Add in tomatoes and cook a minute till slightly melted. Add in arugula; cook 1 minute. Cook pasta according to package directions, drain, and place in large serving bowl. Spoon vegetable mix over pasta. Toss well, and add in salt and pepper to taste. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 391 | |
| Calories from Fat 361 | 92% |
| Total Fat 40.85g | 51% |
| Saturated Fat 5.65g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 411mg | 12% |
| Total Carbs 7.29g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.48g | 3% |
| Protein 1.62g | 3% |
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