Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 red bell peppers, sliced in
- ½ inch wide strips
- 3 big onions, or 4 small
- onions
- 1/2 garlic bulb
- 1 lbs mushrooms, cleaned and
- sliced
- 2 jars ff spaghetti sauce or
- omemade equivelent
- 2 tbsp fresh basil, minced
- x pasta: use penne, rigatoni or
- some other substantial
- pasta
- =
Directions
Preheat oven to 400. You will need 2 non-stick standard size baking sheets. Cut the bell peppers into strips and place on a non-stick baking sheet, skin side down. Cut the onions into thick (½") slices and place on baking sheet. Peel the skin off the garlic cloves and set the cloves on top of the onion slices (one clove per onion slice). Bake at 400°F for 30-40 minutes. The vegetables should be soft and have just a few brown spots. While the vegetables roast, slice the mushrooms and saute them in 1 t water in the bottom of a big saucepan. When they are cooked, add the 2 jars of spaghetti sauce and the basil. Warm the whole sauce through and allow to simmer until the roasted vegetables are done. Dump the roasted vegetables into the sauce and stir to separate the onion rings. Serve over penne pasta (which was cooking while you made the sauce since you think ahead, of course). Ridiculously simple, but it tastes good