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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small food processor or blender, puree the tomatoes, garlic, 1/2 tbsp of the oil and parsley. Set aside. | 2. Cook pasta in a large pot of boiling water with the kosher salt until al dente. Drain (DO NOT RINSE!) and return to pot. Keep warm. | 3. Heat remaining olive oil in a deep skillet over medium and add the bell pepper and onion. | 4. Cook until soft and golden, 7 to 8 minutes. | 5. Sprinkle in the spices, stir well and cook 1 minute longer. | 6. Add the sauteed mixture, tomato-garlic puree and lemon juice to the pasta, stir well and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2		chopped	65.52	14.1596	3.2032	0.728
garlic clove	2			-	-	-	-
olive oil	1 1/2	1/2	divided	179.01	0.0	0.0	20.25
flat leaf parsley	2	tablespoons		-	-	-	-
wheat pasta	8	ounces		821.0013	165.7878	30.6401	6.0781
kosher salt	2	tablespoons		-	-	-	-
red bell pepper	1 1/2	1/2	cut	-	-	-	-
onion	1		sliced sweet	44.0	10.274000000000001	1.21	0.11
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
mustard powder	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
red pepper flake	1	pinch		-	-	-	-
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061

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