Penne with Roasted Tomatoes and Red Pepper
-
5 Mins
Prep Time
-
10 Mins
Cook Time
-
4
Servings
- 396
Calories
- 9g
Fat
- 67g
Carbs
- 15g
Protein
Crohn’s Disease & Ulcerative Colitis
Ingredients
- 12 Oz Penne
- ¾ Cup Jarred Roasted Red Peppers in Olive Oil, diced
- 2 Cups Oven Roasted Italian Tomatoes
- ¼ Cup Parmesan Cheese
- Salt and Pepper, to taste
- Allergens:
- G Gluten
- D Dairy
- View Substitutions
-
GGluten:
Gluten-Free Pasta
Zucchini Noodles
Spaghetti Squash (if well tolerated)
-
DDairy:
Vegan Cheese
(Parmesan cheese has trace amounts of lactose, but omit cheese if bothersome)
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Prepare Pasta Prepare pasta according to package directions.
3.
Mix Pasta Ingredients Once pasta is finished cooking, transfer cooked pasta to a large serving bowl. Mix in diced roasted red peppers and roasted tomatoes. Salt and pepper to taste.
4.
Wash Hands Wash hands with soap and water.
5.
Serve & Enjoy Plate pasta and sprinkle with Parmesan cheese. Enjoy!
Nourishment Notes
Remission Remix
-
For an Extra Kick of Flavor
Add a pinch of red pepper flakes for an extra kick of flavor!
-
For Additional Nutrients
Sauté minced garlic, sliced onions, and spinach leaves and mix into the pasta with the peppers and tomatoes for additional nutrients and flavor to the dish
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