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Pasta Peperonata Recipe

Pasta Peperonata Recipe

4 servings

The peperonata mixture is a great addition to Italian sausage or bratwurst sandwiches.



1 1/2 cups each: sliced red, green, yellow bell peppers

1 cup each: sliced yellow and red onion

8 cloves garlic, minced

2 tablespoons each: olive oil, water

1/2 teaspoon dried thyme leaves

1 teaspoon sugar

Salt and pepper, to taste

8 ounces spaghetti, cooked, warm

1/4 cup grated Parmesan cheese


Saute peppers, onions, and garlic in oil in large skillet 2 to 3 minutes. Add water, cook, covered, over medium to medium-high heat until vegetables are softened, about 5 minutes. Stir in thyme and sugar, cook, uncovered, over medium-low heat until mixture is very soft and browned, about 20 minutes. Season to taste with salt and pepper. Toss with spaghetti, sprinkle with cheese.


Per Serving:

Calories: 426

% of calories from fat: 25

Fat (gm): 11.8

Saturated fat (gm): 1.6

Cholesterol (gm): 0

Sodium (mg): 8

Protein (gm): 11.1

Carbohydrate (gm): 70.3

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