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    You are in: Home / Recipes / Pasta Peperonata Recipe
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    Pasta Peperonata

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Chef Milano's Note:

    Adapted from a Jamie Oliver recipe I found somewhere. Simply delicious. Use as many colors peppers as you can, but stay away from green. The green kind doesn't taste good in this dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sauté the onion, add the garlic.
    2. 2
      Sauté till onion is softened, then add the bell pepper. (The pepper colors can be any but green.).
    3. 3
      Lower heat to medium to that the bell pepper softenens slowly. They'll become so nice and sweet that way!
    4. 4
      If you love garlic, add extra garlic at this point - only optional.
    5. 5
      Sauté for another 10 to 15 minutes until peppers are softened but still have a slight crunch.
    6. 6
      Add the vinegar, and stir.
    7. 7
      Add the basil.
    8. 8
      Add the grated cheese and cream cheese. If too stringy, add a little more cream cheese or milk. Stir around till all peppers are covered in the creamy sauce.
    9. 9
      Enjoy over pasta.

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    Ratings & Reviews:

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    Nutritional Facts for Pasta Peperonata

    Serving Size: 1 (139 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 136.9
     
    Calories from Fat 58
    42%
    Total Fat 6.5 g
    10%
    Saturated Fat 3.6 g
    18%
    Cholesterol 19.2 mg
    6%
    Sodium 169.6 mg
    7%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 2.5 g
    10%
    Sugars 5.3 g
    21%
    Protein 5.8 g
    11%

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