Serves 6
By Chef Antonio Cecconi
Spicy and creamy, this sauce is made up of ingredients that have all the colors of the Italian flag.
Ingredients:
1 box Dreamfields Penne Rigate
2 tablespoons olive oil
1/4 cup chopped red onion
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
8 ounces fresh mushrooms, sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 (8-ounces) jar roasted pepper strips, drained
1 cup prepared Alfredo sauce
1 cup freshly grated Parmesan cheese
Directions:
- In a large skillet over medium-high heat, heat olive oil and sauté onion, garlic and pepper flakes in olive oil for 5 minutes or until golden.
- Stir in mushrooms, basil and parsley. Cook 5 minutes.
- Add roasted pepper strips. Stir in Alfredo sauce and bring to a boil. Lower the heat and simmer for 10 minutes.
- Meanwhile, cook the pasta according to package directions; drain well.
- Toss pasta in a bowl with sauce ingredients and top with fresh Parmesan cheese.
Nutrition information per serving (1/6 of recipe): 245 calories; 10 g protein; 7 g carbohydrates; 17 g fat; 9 g saturated fat; 43 mg cholesterol; 1010 mg sodium; 2 g total dietary fiber.
I made this the other night and it was delicious! I’m glad I made extra for leftovers, too.
Thanks for sharing these!
How can this dish be so low in calories when there are 17 grams of fat and you’re using store-bought alfredo sauce? It doesn’t seem possible.
Thanks for your inquiry.
The nutritional information that we provide is calculated using a formula that takes our unique digestible/protected carbohydrate ratio into consideration.
In short, because all but 7 grams of this dish are not digested (we refer to these carbohydrates as “protected”), the protected carbohydrates do not amount to the same number of calories consumed per gram of normal carbohydrate (4 g).
You can learn more about this process in the professionals section of our website.