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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the pasta according to the pasta directions. | 2. Drain and toss with 2 tablespoons of the olive oil. | 3. Cool at room tenperature. | 4. Heat 2 tablespoons of olive oil in a large saute pan, add the pepper slices and cook for about 10 minutes. | 5. Drain them on paper towels and reserve. | 6. Put the basil and garlic in the bowl of a food processor. | 7. Add the rest of the olive oil, salt and pepper and puree. | 8. Pour the basil "sauce" over the pasta and toss. | 9. Add the reserved peppers and olives and toss together. | 10. To serve divide the penne/pepper salad among 4 plates and garnish each with reserved basil leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	12	ounces		1268.82	255.3714	44.5968	5.1642
olive oil	1 1/4	cups		2386.8	0.0	0.0	270.0
yellow pepper	1		sliced	-	-	-	-
red pepper	1		sliced	1.25	0.2753	0.0584	0.0138
green pepper	1		sliced	29.8	6.9136	1.2814	0.2533
garlic clove	3 -4		crushed	-	-	-	-
basil leaf	1	cup		-	-	-	-
kalamata olive			pitted	-	-	-	-
salt black pepper			ground	-	-	-	-

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