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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Sep 16, 2010

Linguine With Roasted Red Peppers And Tomatoes

  13 Ounce Linguine                                                         1 Tablespoon Parsley
  1 Medium Clove Garlic                                                  1 Tablespoon Italian Seasoning
  1/2 Tsp Salt                                                                     3 Tablespoon Olive Oil
  12 Ounce Roasted Red Pepper                                      1/2 Tsp Crushed Red Pepper
  1 Cups Cherry Tomatoes, Quartered                              1/2 Cups Parmesan

Bring large pot of well salted water to a boil over high heat. When boiling, cook Linguine per package directions.

Meanwhile, coarsely chop garlic and sprinkle with 1/2 tsp salt.    Cut red peppers into a 1/4 inch dice and put in a large bowl.  Add garlic, tomatoes, parsley, Italian seasoning, olive oil and red pepper flakes.  Heat a medium skillet over medium heat, pour in pepper and tomato mixture, stir until heated through, about 5  minutes.  Return to your bowl.

When the pasta is done, add it to the bowl and mix thoroughly.  Put in bowls and top with cheese.

Per Serving: 346 Cal (31% from Fat, 14% from Protein, 55% from Carb); 12 g Protein; 12 g Tot Fat; 3 g Sat Fat; 6 g Mono Fat; 48 g Carb; 3 g Fiber; 3 g Sugar; 124 mg Calcium; 2 mg Iron; 339 mg Sodium; 66 mg Cholesterol

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