Ingredients:
- 1 fresh poblano chile pepper, seeded and minced
- salt to taste
- ground black pepper to taste
Directions:
- Cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Add the poblano pepper to the boiling water when you add the pasta. Drain water from pasta and remove poblano pepper.
- Using a blender, puree together the poblano pepper, garlic, onion and cream.
- In a large saucepan over medium heat, melt the butter. Add the blended sauce and salt and pepper to taste. Cook for 5 minutes. Stir in the cooked and drained pasta and grated mozzarella cheese. Cook for 10 minutes. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 663 Kcal (2776 kJ) | ||
| Calories from fat | 232.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.81g | 40% | |
|---|---|---|---|
| Cholesterol | 99.02mg | 33% | |
| Sodium | 313.65mg | 13% | |
| Potassium | 108.66mg | 2% | |
| Total Carbs | 85.7g | 29% | |
| Sugars | 3.66g | 15% | |
| Dietary Fiber | 7.93g | 32% | |
| Protein | 25.1g | 50% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.3mg | 13% | |
| Calcium | 339.4mg | 34% | |
| Amount Per 100 g | |||
| Calories | 298.55 Kcal (1250 kJ) | ||
| Calories from fat | 104.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.62g | 40% | |
|---|---|---|---|
| Cholesterol | 44.59mg | 33% | |
| Sodium | 141.23mg | 13% | |
| Potassium | 48.93mg | 2% | |
| Total Carbs | 38.59g | 29% | |
| Sugars | 1.65g | 15% | |
| Dietary Fiber | 3.57g | 32% | |
| Protein | 11.3g | 50% | |
| Vitamin C | 1.2mg | 4% | |
| Iron | 1mg | 13% | |
| Calcium | 152.8mg | 34% | |
* 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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