Directions:
- Place peppers in a 13- x 9- x 2-inch baking dish. Bake, uncovered, at 500° for 35 minutes or until charred, turning once. Remove from oven, and cover with foil. Let stand 20 minutes.
- Cut a slit in each pepper. Let cool 10 to 15 minutes. Reserve roasted pepper liquid, and set aside. Remove and discard seeds, membranes, and skins from peppers; cut peppers into thin strips. Set aside.
- Cook pasta according to package directions, omitting salt and fat; drain. Combine reserved pepper liquid, pepper strips, pasta, basil, and next 4 ingredients in a large serving bowl; toss well. Sprinkle with feta cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.61 Kcal (1095 kJ) | ||
| Calories from fat | 29.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 5% | |
|---|---|---|---|
| Cholesterol | 0.76mg | 0% | |
| Sodium | 298.54mg | 12% | |
| Potassium | 392.94mg | 8% | |
| Total Carbs | 49.35g | 16% | |
| Sugars | 4.69g | 19% | |
| Dietary Fiber | 4.85g | 19% | |
| Protein | 8.22g | 16% | |
| Vitamin C | 251mg | 418% | |
| Iron | 1.5mg | 8% | |
| Calcium | 60.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 101.56 Kcal (425 kJ) | ||
| Calories from fat | 11.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 5% | |
|---|---|---|---|
| Cholesterol | 0.29mg | 0% | |
| Sodium | 115.9mg | 12% | |
| Potassium | 152.54mg | 8% | |
| Total Carbs | 19.16g | 16% | |
| Sugars | 1.82g | 19% | |
| Dietary Fiber | 1.88g | 19% | |
| Protein | 3.19g | 16% | |
| Vitamin C | 97.5mg | 418% | |
| Iron | 0.6mg | 8% | |
| Calcium | 23.5mg | 6% | |
* 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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