Ingredients For Fusilli With Pesto And Peperonata Recipe
For the pesto
4 cup Packed basil leaves
1 Garlic clove, roughly chopped
0.75 cup Olive oil
1 cup Grated parmigiano reggiano
For the peperonata
3 tablespoon Olive oil
0.5 teaspoon Crushed red pepper flakes
14 ounce One can crushed san marzano tomatoes
1 tablespoon Red wine vinegar
1 tablespoon Sugar
As required Salt, to taste
1 Garlic clove, thinly sliced
1 Anchovy fillet, roughly chopped
0.5 Medium white onion, thinly sliced
0.5 Fennel bulb, thinly sliced
1 Roasted red pepper, deseeded, sliced
1 pound Fusilli, cooked
Nutrition value
695
calories per serving
65 g Fat11 g Protein25 g Carbs17 g FiberOther
Current Totals
65 g Fat
11 g Protein
25 g Carbs
17 g Fiber
MacroNutrients
Carbs
25 g
Protein
11 g
Fiber
17 g
Fats
Fat
65 g
Vitamins & Minerals
Calcium
633 mg
Iron
11 mg
Vitamin A
1429 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
135 mcg
Vitamin B12
0 mcg
Vitamin C
67 mg
Vitamin E
10 mg
Copper
1 mcg
Magnesium
236 mg
Manganese
4 mg
Phosphorus
256 mg
Selenium
2 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment