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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the pasta according to directions on the package. I have never been a fan of al dente for whole wheat pasta because it has a little bit more of a bite to it than regular al dente pasta. But cook it to whatever bite you would prefer. Strain in colander and transfer to a bowl large enough to toss in olive oil. | 2. Sauté the shallots, peppers and onions in olive oil until they are soft. Add the tomatoes, and sauté until they get soft. Add the garlic at the end so it does not burn. Transfer the mixture into the pasta and toss. Add diced mozzarella cheese, basil, lemon juice, salt and pepper to taste. Toss everything together and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat fusilli	1	lb		403.4676	0.0	89.7602	2.2667
cherry tomato	1	pint	sliced	403.4676	0.0	89.7602	2.2667
red pepper	1		sliced	1.25	0.2753	0.0584	0.0138
yellow pepper	1		sliced	-	-	-	-
red onion	1		sliced	64.0	14.944	1.76	0.16
shallot	1		minced	115.2	26.88	4.0	0.16
garlic clove	3	finely	minced	-	-	-	-
mozzarella cheese	1	lb	diced	1469.641	123.46799999999999	61.5072	81.0571
lemon	1			1.2808	0.4116	0.0486	0.0132
basil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.