Garlic Linguine With Roasted Bell Peppers

1. Cook pasta in boiling salted water 8-10 minutes or until pasta is al dente.

2. While pasta is cooking, heat oil and garlic in a small saucepan over medium heat, stirring 2 minutes until heated throughout.

3. Remove from heat and add bell peppers.

4. Drain pasta and transfer to serving bowl.

5. Add peppers and garlic mixture.

6. Season with red pepper flakes.

7. Sprinkle with Parmesan and season to taste.

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Nutrient	Quantity
Total fats	28.5449 g
Protein	14.8145 g
Carbohydrates	20.926 g
Energy	389.8557 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2364 g
Water	95.0322 g
Aspartic acid	0.3106 g
Calcium, Ca	230.9722 mg
Lutein + zeaxanthin	537.2405 g
Fiber, total dietary	1.6485 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	405.7825 g
Niacin	1.3394 mg
Vitamin A, RAE	50.5302 g
Arginine	0.1879 g
Riboflavin	0.1272 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0992 g
Glutamic acid	0.351 g
Sodium, Na	254.915 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3648 g
Total lipid (fat)	28.5449 g
Manganese, Mn	0.5146 mg
Fructose	0.0013 g
Proline	0.0913 g
Fatty acids, total saturated 16:0	3.3716 g
Fatty acids, total saturated 8:0	0.0118 g
Sucrose	0.0001 g
Choline, total	29.3895 mg
Sugars, total	4.4587 g
Serine	0.0966 g
Fatty acids, total saturated 10:0	0.0258 g
Fatty acids, total saturated 18:0	0.663 g
Fatty acids, total saturated 20:4 undifferentiated	0.0111 g
Vitamin B-6	0.649 mg
Selenium, Se	15.1892 g
Ash	2.4833 g
Fatty acids, total saturated 18:1 undifferentiated	19.533 g
Pantothenic acid	0.2661 mg
Phenylalanine	0.082 g
Copper, Cu	0.2153 mg
Betaine	0.0782 mg
Thiamin	0.1261 mg
Retinol	14.175 g
Methionine	0.0323 g
Iron, Fe	2.583 mg
Carbohydrate, by difference	20.926 g
Phosphorus, P	238.9485 mg
Folate, total	26.0752 g
Tocopherol, gamma	0.2618 mg
Fatty acids, total saturated 4:0	0.0324 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0049 g
Lycopene	0.115 g
Alanine	0.0888 g
Cholesterol	14.625 mg
Valine	0.1185 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	2.8815 g
Glycine	0.094 g
Carotene, alpha	27.069 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.1025 g
Zinc, Zn	1.2231 mg
Isoleucine	0.09 g
Fatty acids, total saturated 12:0	0.0285 g
Fatty acids, total polyunsaturated	3.1443 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.14 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	770.2152 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0026 g
Folate, DFE	26.0752 g
Tryptophan	0.0317 g
Vitamin C, total ascorbic acid	113.391 mg
Phytosterols	60.199 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0193 g
Tyrosine	0.0489 g
Vitamin B-12	0.4325 g
Vitamin K (phylloquinone)	28.1026 g
Fatty acids, total saturated	4.4327 g
Histidine	0.052 g
Fatty acids, total monounsaturated	20.0316 g
Threonine	0.0852 g
Folate, food	26.0752 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	30.1438 g
Vitamin E (alpha-tocopherol)	4.5266 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.007 g
Magnesium, Mg	34.9832 mg
Lysine	0.1173 g
Potassium, K	490.4667 mg
Cystine	0.041 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Parmesan cheese	0.25 cup	74	8	1
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	6	26.82	5.9508	0.09
red pepper	0.5 cup	30	6.6075	0.33
red pepper flake	0.5 teaspoon	18.9125	0	0.1062
linguine	0.75	18.9125	0	0.1062