Directions:
- Heat 1/4 cup olive oil in a Dutch oven over medium-high heat. Add bell pepper and next 5 ingredients, and saute 5 to 6 minutes, stirring constantly, until bell pepper is slightly wilted. Transfer mixture to a large bowl, reserving liquid in pan.
- Add garlic, and cook, stirring constantly, about 1 minute. Add vinegar, reduce by half, and pour over bell pepper and onion. Add capers, and stir.
- Cook pasta according to package directions. Rinse, drain, and toss with remaining 1 teaspoon olive oil. Toss pasta with peppers and remaining ingredients. Serve at room temperature, or chill up to 2 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2321.86 Kcal (9721 kJ) | ||
| Calories from fat | 353.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.28g | 60% | |
|---|---|---|---|
| Cholesterol | 83.99mg | 28% | |
| Sodium | 1059.35mg | 44% | |
| Potassium | 2151.35mg | 46% | |
| Total Carbs | 383.34g | 128% | |
| Sugars | 45.08g | 180% | |
| Dietary Fiber | 28.12g | 112% | |
| Protein | 87.63g | 175% | |
| Vitamin C | 1039.3mg | 1732% | |
| Vitamin A | 23.7mg | 789% | |
| Iron | 409.7mg | 2276% | |
| Calcium | 471mg | 47% | |
| Amount Per 100 g | |||
| Calories | 105.97 Kcal (444 kJ) | ||
| Calories from fat | 16.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 60% | |
|---|---|---|---|
| Cholesterol | 3.83mg | 28% | |
| Sodium | 48.35mg | 44% | |
| Potassium | 98.19mg | 46% | |
| Total Carbs | 17.5g | 128% | |
| Sugars | 2.06g | 180% | |
| Dietary Fiber | 1.28g | 112% | |
| Protein | 4g | 175% | |
| Vitamin C | 47.4mg | 1732% | |
| Vitamin A | 1.1mg | 789% | |
| Iron | 18.7mg | 2276% | |
| Calcium | 21.5mg | 47% | |
* 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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