Mediterranean Lemon Pasta Salad

1. Cook pasta according to package directions.

2. Rinse with cold water.

3. Drain.

4. Meanwhile, melt butter in 4-quart saucepan until sizzling; add bell peppers, onion and Italian seasoning.

5. Cook over medium-high heat, stirring occasionally, until peppers are just tender (6 to 8 minutes).

6. Remove from heat.

7. Combine cooked pasta, pepper mixture and all remaining ingredients except Belgian endive and additional parsley; toss gently.

8. Cover; refrigerate at least 2 hours to blend flavors.

9. Garnish with Belgian endive and additional parsley, if desired.

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Nutrient	Quantity
Total fats	16.6224 g
Protein	34.4559 g
Carbohydrates	48.7736 g
Energy	454.5667 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1632 g
Water	808.5664 g
Aspartic acid	1.2982 g
Calcium, Ca	450.8033 mg
Lutein + zeaxanthin	1130.67 g
Fiber, total dietary	13.97 g
Carotene, beta	1784.135 g
Niacin	6.5299 mg
Vitamin A, RAE	211.26 g
Arginine	1.139 g
Riboflavin	0.528 mg
Tocopherol, beta	0.0223 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0027 g
Fatty acids, total saturated 20:1	0.0201 g
Glutamic acid	3.0049 g
Sodium, Na	1230.5367 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0636 g
Total lipid (fat)	16.6224 g
Manganese, Mn	0.9745 mg
Fructose	5.9603 g
Proline	0.4228 g
Fatty acids, total saturated 16:0	1.5728 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	1.7152 g
Choline, total	105.6672 mg
Sugars, total	14.4758 g
Serine	0.5006 g
Fatty acids, total saturated 10:0	0.0061 g
Fatty acids, total saturated 18:0	0.6863 g
Fatty acids, total saturated 20:4 undifferentiated	0.0589 g
Vitamin B-6	0.9465 mg
Selenium, Se	20.786 g
Ash	8.8127 g
Fatty acids, total saturated 18:1 undifferentiated	5.624 g
Pantothenic acid	1.097 mg
Phenylalanine	0.487 g
Copper, Cu	1.0374 mg
Betaine	0.45 mg
Thiamin	0.7458 mg
Retinol	34 g
Methionine	0.2323 g
Iron, Fe	8.0772 mg
Carbohydrate, by difference	48.7736 g
Phosphorus, P	585.325 mg
Folate, total	298.655 g
Tocopherol, gamma	0.361 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Lycopene	5750.655 g
Alanine	0.5064 g
Cholesterol	56.6667 mg
Valine	0.4895 g
Fatty acids, total saturated 18:2 undifferentiated	6.8586 g
Glycine	0.5591 g
Carotene, alpha	231.055 g
Glucose (dextrose)	6.6668 g
Fatty acids, total saturated 14:0	0.0561 g
Zinc, Zn	3.7163 mg
Isoleucine	0.382 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	7.1694 g
Fatty acids, total saturated 14:1	0.0006 g
Leucine	0.6579 g
Tocotrienol, alpha	0.1129 mg
Vitamin A, IU	3661.9783 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	298.655 g
Tryptophan	0.192 g
Vitamin C, total ascorbic acid	171.417 mg
Phytosterols	40.395 mg
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Starch	0.0532 g
Tyrosine	0.3328 g
Vitamin B-12	1.1333 g
Vitamin K (phylloquinone)	269.1978 g
Fatty acids, total saturated	2.4087 g
Histidine	0.2603 g
Fatty acids, total monounsaturated	5.7225 g
Threonine	0.4142 g
Folate, food	298.655 g
Cryptoxanthin, beta	13.19 g
Vitamin E (alpha-tocopherol)	1.9839 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	120.4817 mg
Lysine	0.4267 g
Potassium, K	1667.2567 mg
Cystine	0.1802 g
Fluoride, F	7.765 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Onion	1 cup	64	14.944	0.16
Tomato	1.5 cups	40.23	8.6942	0.447
Cucumber	0.5 cup	7.98	1.4364	0.1064
Parsley	0.25 cup	5.4	0.9495	0.1185
Italian seasoning	2 teaspoons	100.8667	0	0.5667
green bell pepper	2 cups	58.38	12.788	0.7506
artichoke heart	1 can	100.8667	0	0.5667
belgian endive	0	100.8667	0	0.5667
black olive	0.25 cup	100.8667	0	0.5667
rosamarina pasta	4 ounces	100.8667	0	0.5667