Orecchiette with Roasted Peppers, Arugula, and Tomatoes

Orecchiette with Roasted Peppers, Arugula, and Tomatoes
14 Ingredients
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 8 ounces uncooked orecchiette pasta (
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic, divided
  • 8 ounces cherry tomatoes, halved
  • 3 tablespoons champagne or white wine vinegar
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried herbes de Provence
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups loosely packed arugula
  • 1/2 cup (about 2 ounces) shaved fresh Parmesan cheese
Chronic Conditions
Neutral/Ok
Helpful
Helpful
Consume Less
Consume Less
Helpful
Helpful
More Helpful
Neutral/Ok
Neutral/Ok
Nutrition
380
19% daily value
4 servings
                                       
                                            balanced, vegetarian
     

Fat

20% 13

Saturated

18% 4

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

17% 52

Carbs (net)

- 48

Fiber

15% 4

Sugars

- 6

Sugars, added

- 2

Protein

28% 14

Cholesterol

3% 10

Sodium

23% 559

Calcium

22% 221

Magnesium

14% 59

Potassium

11% 496

Iron

10% 2

Zinc

14% 2

Phosphorus

35% 248

Vitamin A

14% 123

Vitamin C

148% 134

Thiamin (B1)

10% 0

Riboflavin (B2)

11% 0

Niacin (B3)

13% 2

Vitamin B6

25% 0

Folate equivalent (total)

15% 60

Folate (food)

- 60

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

18% 3

Vitamin E

14% 2

Vitamin K

24% 29

Sugar alcohols

- 0

Water

- 158
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