Serving Size200 g
Total Fat16.3 g
Saturated Fat3.8 g
Total Carbohydrates96.4 g
Dietary Fiber14 g
November 5, 2015
1Warm the oil in a skillet and add sliced onion. Cook until golden.
2Add sliced and peeled bell peppers, a glass of white wine and cook for 5 minutes over high heat and then for about 20 minutes over low heat. Add some water if necessary and stir every few minutes.
3Cut cherry tomatoes in half and add them in a skillet with bell peppers, cook for about 5 minutes over high heat, stirring gently.
4Meanwhile bring a large pot of salted water to the boil and cook the pasta as indicated on the package.
5Drain the pasta and put it in the skillet, toss well to coat.
6Add arugula, pumpkin seeds and parmesan cheese and toss again.
If you like pasta "al dente", drain the pasta 1 to 2 minutes before the time indicated on the package.
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