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    You are in: Home / Recipes / Roasted Peppers and Sausage Pasta With Dijon Vinaigrette Recipe
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    Roasted Peppers and Sausage Pasta With Dijon Vinaigrette

    Average Rating:

    3 Total Reviews

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    • on March 05, 2010

      This was excellent! I added asparagus to the roasting veggies and lowered oven temp to 375. Also, I was using pre-cooked chicken sausages, so I added them in at the end, tossed the pasta and the vinaigrette in with all the veggies, sprinkled the parmesan on top, and baked everything for an additional 10-15 minutes. So delicious! Thanks for sharing.

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    • on October 28, 2007

      Very good recipe! I scaled it down to use 1/2lbs sausage for two people and had tons left over. I usd only about a tsp on olive and used a bit more garlic since I love roasted garlic. The roasted veggies were an awesome match with the pasta. I served this warm for dinner last night, and had some cold this afternoon for lunch. A def. make again.

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    • on January 25, 2006

      It was very good, I had to add a little Olive Oil when I roasted veggies with sausage. I reduced ammout of mustard, 4 tbs sounded too much for my taste

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    Nutritional Facts for Roasted Peppers and Sausage Pasta With Dijon Vinaigrette

    Serving Size: 1 (282 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 923.1
     
    Calories from Fat 340
    36%
    Total Fat 37.8 g
    58%
    Saturated Fat 13.5 g
    67%
    Cholesterol 75.6 mg
    25%
    Sodium 1743.8 mg
    72%
    Total Carbohydrate 109.4 g
    36%
    Dietary Fiber 15.8 g
    63%
    Sugars 4.9 g
    19%
    Protein 37.8 g
    75%

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