Directions:
- In a small food processor or blender, puree the tomatoes, garlic, 1/2 tbsp of the oil and parsley. Set aside.
- Cook pasta in a large pot of boiling water with the kosher salt until al dente. Drain (DO NOT RINSE!) and return to pot. Keep warm.
- Heat remaining olive oil in a deep skillet over medium and add the bell pepper and onion.
- Cook until soft and golden, 7 to 8 minutes.
- Sprinkle in the spices, stir well and cook 1 minute longer.
- Add the sauteed mixture, tomato-garlic puree and lemon juice to the pasta, stir well and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.55 Kcal (404 kJ) | ||
| Calories from fat | 35.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.96g | 6% | |
|---|---|---|---|
| Sodium | 544.35mg | 23% | |
| Potassium | 262.29mg | 6% | |
| Total Carbs | 13.93g | 5% | |
| Sugars | 5.75g | 23% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 1.33g | 3% | |
| Vitamin C | 43.1mg | 72% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 15.8mg | 88% | |
| Calcium | 69.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 48.58 Kcal (203 kJ) | ||
| Calories from fat | 17.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.99g | 6% | |
|---|---|---|---|
| Sodium | 273.88mg | 23% | |
| Potassium | 131.97mg | 6% | |
| Total Carbs | 7.01g | 5% | |
| Sugars | 2.89g | 23% | |
| Dietary Fiber | 1.07g | 9% | |
| Protein | 0.67g | 3% | |
| Vitamin C | 21.7mg | 72% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 7.9mg | 88% | |
| Calcium | 35.1mg | 7% | |
* 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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