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Slow Roast Pepper and Tomato Pasta
ELIZABETH CHLOE12Ingredients
70Minutes
640Calories
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Ingredients
US|METRIC
2 SERVINGS
- 200 grams shallots (skin removed and cut into quaters)
- 6 garlic cloves (peeled and sliced)
- 4 peppers (red, orange and yellow, stem and seeds removed then cut into sixths)
- 200 grams cherry tomatoes
- 3 thyme (springs of)
- 1 tsp. salt
- 1 tsp. pepper
- 3 Tbsp. olive oil
- 200 grams pasta
- 150 grams tenderstem (brocoli, cut into 2 inch pieces)
- 50 grams goats cheese
- lemon juice (A squeeze of)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium1050mg44% |
| Potassium910mg26% |
| Protein22g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate86g29% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A50% |
| Vitamin C140% |
| Calcium30% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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