Directions:
- Cook the pasta in a saucepan of boiling salted water for 8 to 10 minutes, or until al dente.
- Drain thoroughly.
- Heat the oil and butter in a pan until the butter melts.
- Saute the garlic for 30 seconds.
- Add the bell peppers and cook for 3 to 4 minutes, stirring.
- Stir in the cherry tomatoes, oregano, wine, and olives and cook for 3 to 4 minutes.
- Season well with salt and pepper and stir in the arugula until just wilted.
- Transfer the pasta to a serving dish, spoon over the sauce, and mix well.
- Garnish and serve.
- Serve parmesan cheese at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.17 Kcal (1504 kJ) | ||
| Calories from fat | 181.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.18g | 31% | |
|---|---|---|---|
| Cholesterol | 18.86mg | 6% | |
| Sodium | 222.45mg | 9% | |
| Potassium | 770.79mg | 16% | |
| Total Carbs | 27.83g | 9% | |
| Sugars | 12.88g | 52% | |
| Dietary Fiber | 8.92g | 36% | |
| Protein | 10g | 20% | |
| Vitamin C | 97.3mg | 162% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 25.7mg | 143% | |
| Calcium | 144.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 69.35 Kcal (290 kJ) | ||
| Calories from fat | 35.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 31% | |
|---|---|---|---|
| Cholesterol | 3.64mg | 6% | |
| Sodium | 42.95mg | 9% | |
| Potassium | 148.83mg | 16% | |
| Total Carbs | 5.37g | 9% | |
| Sugars | 2.49g | 52% | |
| Dietary Fiber | 1.72g | 36% | |
| Protein | 1.93g | 20% | |
| Vitamin C | 18.8mg | 162% | |
| Vitamin A | 0.3mg | 52% | |
| Iron | 5mg | 143% | |
| Calcium | 27.9mg | 14% | |
* 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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