Ingredients:
- 1 lb tri-color fusilli pasta
- 3 bell peppers (yellow, red and green ), cut into strips
- italian seasoning
Directions:
- In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
- Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar.
- Add the pasta, basil and lemon juice and toss again.
- Season to taste with Italian seasoning, salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 388.9 Kcal (1628 kJ) | ||
| Calories from fat | 308.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.32g | 53% | |
|---|---|---|---|
| Sodium | 282.56mg | 12% | |
| Potassium | 283.4mg | 6% | |
| Total Carbs | 17.19g | 6% | |
| Sugars | 6.64g | 27% | |
| Dietary Fiber | 5.84g | 23% | |
| Protein | 1.75g | 4% | |
| Vitamin C | 95.1mg | 158% | |
| Vitamin A | 2.2mg | 74% | |
| Iron | 38.2mg | 212% | |
| Calcium | 24.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 127.89 Kcal (535 kJ) | ||
| Calories from fat | 101.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.29g | 53% | |
|---|---|---|---|
| Sodium | 92.92mg | 12% | |
| Potassium | 93.2mg | 6% | |
| Total Carbs | 5.65g | 6% | |
| Sugars | 2.19g | 27% | |
| Dietary Fiber | 1.92g | 23% | |
| Protein | 0.58g | 4% | |
| Vitamin C | 31.3mg | 158% | |
| Vitamin A | 0.7mg | 74% | |
| Iron | 12.6mg | 212% | |
| Calcium | 8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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