Directions:
- Cook pasta in salt water until al dente and drain when cooked.
- Dice green pepper & onion into small pieces, and then add it to the cooked pasta.
- Mix all the other ingredients to make the sauce and mix thoroughly into the pasta.
- Refrigerate – (the left overs-if any- tastes even better the following day when the pasta has absorbed some of the sauce)
- Garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2783.39 Kcal (11653 kJ) | ||
| Calories from fat | 1678.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 186.48g | 287% | |
|---|---|---|---|
| Sodium | 1460.38mg | 61% | |
| Potassium | 800.74mg | 17% | |
| Total Carbs | 262.23g | 87% | |
| Sugars | 116.97g | 468% | |
| Dietary Fiber | 19.31g | 77% | |
| Protein | 20.33g | 41% | |
| Vitamin C | 167.6mg | 279% | |
| Iron | 6.1mg | 34% | |
| Calcium | 241mg | 24% | |
| Amount Per 100 g | |||
| Calories | 273.63 Kcal (1146 kJ) | ||
| Calories from fat | 164.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.33g | 287% | |
|---|---|---|---|
| Sodium | 143.57mg | 61% | |
| Potassium | 78.72mg | 17% | |
| Total Carbs | 25.78g | 87% | |
| Sugars | 11.5g | 468% | |
| Dietary Fiber | 1.9g | 77% | |
| Protein | 2g | 41% | |
| Vitamin C | 16.5mg | 279% | |
| Iron | 0.6mg | 34% | |
| Calcium | 23.7mg | 24% | |
* 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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