Penne With Roasted Red Pepper, Artichoke, &Amp; Garlic Puree

1. Boil water for penne with a dash of salt added.

2. Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.

3. Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).

4. Stir in olive oil, garlic powder and salt & pepper to taste.

5. Cook then drain pasta. Stir in the puree.

6. Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.

7. Serve immediately.

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Nutrient	Quantity
Total fats	0.3442 g
Protein	12.1285 g
Carbohydrates	5.5876 g
Energy	74.9453 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0116 g
Water	75.8843 g
Aspartic acid	0.0919 g
Calcium, Ca	77.8087 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0007 g
Lutein + zeaxanthin	1.854 g
Fiber, total dietary	0.8993 g
Fatty acids, total saturated 22:0	0.0009 g
Carotene, beta	0.66 g
Niacin	0.6897 mg
Vitamin A, RAE	17.027 g
Arginine	0.141 g
Riboflavin	0.099 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0006 g
Glutamic acid	0.2051 g
Sodium, Na	41.8133 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0086 g
Total lipid (fat)	0.3442 g
Manganese, Mn	0.0883 mg
Fructose	0.4613 g
Proline	0.0476 g
Fatty acids, total saturated 16:0	0.0665 g
Fatty acids, total saturated 8:0	0.0001 g
Sucrose	0.4101 g
Choline, total	41.0721 mg
Sugars, total	1.5599 g
Serine	0.0235 g
Fatty acids, total saturated 18:0	0.0248 g
Fatty acids, total saturated 20:4 undifferentiated	0.0295 g
Vitamin B-6	0.1616 mg
Selenium, Se	10.4408 g
Ash	0.9167 g
Fatty acids, total saturated 18:1 undifferentiated	0.0498 g
Pantothenic acid	0.0674 mg
Phenylalanine	0.0255 g
Copper, Cu	0.1731 mg
Betaine	0.233 mg
Thiamin	0.0977 mg
Retinol	17 g
Methionine	0.0042 g
Iron, Fe	1.0517 mg
Carbohydrate, by difference	5.5876 g
Phosphorus, P	125.142 mg
Folate, total	16.624 g
Tocopherol, gamma	0.0066 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Lycopene	0.02 g
Alanine	0.023 g
Cholesterol	28.3333 mg
Valine	0.0286 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	0.0283 g
Glycine	0.0255 g
Carotene, alpha	0.012 g
Glucose (dextrose)	0.6919 g
Fatty acids, total saturated 14:0	0.003 g
Zinc, Zn	0.7201 mg
Isoleucine	0.0181 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	0.1088 g
Leucine	0.0324 g
Tocotrienol, alpha	0.0148 mg
Vitamin A, IU	57.9137 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	16.624 g
Tryptophan	0.0088 g
Vitamin C, total ascorbic acid	2.6272 mg
Phytosterols	5.59 mg
Galactose	0.0001 g
Fatty acids, total polyunsaturated 18:1 c	0.0039 g
Tyrosine	0.0192 g
Vitamin B-12	0.5667 g
Vitamin K (phylloquinone)	0.3728 g
Fatty acids, total saturated	0.0958 g
Histidine	0.0133 g
Fatty acids, total monounsaturated	0.0587 g
Threonine	0.0192 g
Folate, food	16.624 g
Cryptoxanthin, beta	0.025 g
Vitamin E (alpha-tocopherol)	0.3121 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Magnesium, Mg	17.3913 mg
Lysine	0.0376 g
Potassium, K	219.7453 mg
Fatty acids, total polyunsaturated 24:1 c	0.0003 g
Cystine	0.0093 g
Fluoride, F	0.4192 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 dash	0	0	0
Garlic powder	1 teaspoon	10.261	2.2546	0.0226
Onion	0.5	14	3.269	0.035
Extra virgin olive oil	2 tablespoons	50.4333	0	0.2833
black pepper	1 dash	0.251	0.064	0.0033
Garlic Clove	3	50.4333	0	0.2833
red pepper	1 jar	0	0	0
artichoke heart	2 jars	50.4333	0	0.2833
black olive	2 ounces	50.4333	0	0.2833
penne rigate	1 box	50.4333	0	0.2833