Pasta con peperonata
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with a Mediterranean peperonata sauce of roasted peppers, olives, and capers with basil. It's bright, vegetable-forward, and works as a meatless main or side—full of Italian flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 240 gr pasta
- 550 gr pimientos rojos y amarillos (/ cortados en tiras)
- 400 gr salsa de tomate (/ casera o de lata)
- 150 gr cebolla (/ rebanada finamente)
- 100 gr aceitunas negras
- 3 cdas. alcaparras (/ enjuagadas)
- albacaha
- 1 ½ cdita. orégano seco
- 45 cdas. aceite extra virgen de oliva
- queso parmigiano (/ rallado)
- sal y pimienta
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1215mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 808mg
- Calcium
- 135mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1215MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.