Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
212
Calories
3g
Protein
15g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 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
- =
- 1 small red bell pepper
- 1 carrot
- 1 garlic clove
- 2 tbsp oil
- 1/2 tsp salt
- 14 1/2 oz canned stewed tomatoes
- 1 tbsp tomato paste
- 1/2 lbs perciatelli or spaghetti
- 1/3 cup green olives w/ pimiento
- nutritional information
- 326 * calories per serving
- 9 * g protein per serving
- 9 * g fat per serving
- 847 * mg sodium per serving
- 53 * g carbohydrate per serving
- =
Directions
1
Chop pepper and carrot. Mince garlic. In a large frying pan, heat the oil over medium heat. Add the chopped pepper, carrot, garlic and salt. Cook, stirring occasionally, until vegetables are tender, 7 to 10 minutes. Stir in stewed tomatoes and tomato paste, reduce heat to low and cook 5 minutes longer. Cook the pasta in a large pot of boiling salted water until just done. Drain. Add to the sauce with the olives and toss. Taste and add salt if needed. Serve hot. Work time: 20 minutes total time: 30 minutes
Recipe sourced from
fandom