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Ingredientes
- 1 lb fettuccine
- 1 x green bell pepper
- 1 x red bell pepper
- 1 x yellow bell pepper
- 3 x oil-pack sun-dry tomatoes, liquid removed and julienne
- 2 Tbsp. fresh minced basil
- 1/4 c. extra virgin olive oil, preferably reserved
- Â Â from sun-dry tomatoes
- Â Â sherry wine vinegar
- Â Â salt, pepper
Direcciones
- Cook fettuccine in generously salted boiling water till barely tender. Drain.
- Meanwhile, roast peppers on grill or possibly under broiler till skins blister. Plunge in ice water. Peel off skins. Slice peppers into julienne strips. Add in peppers, tomato strips and basil to pasta in large bowl. Toss with extra virgin olive oil and splash of vinegar. Season to taste with salt and pepper. Let stand about 2 hrs in refrigerator to blend flavors.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 6 servings | |
| Calories 368 | |
| Calories from Fat 90 | 24% |
| Total Fat 10.22g | 13% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 233mg | 7% |
| Total Carbs 58.2g | 16% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.09g | 2% |
| Protein 10.18g | 16% |
