Rating: 1.5 stars
3 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Ivy Manning
Recipe by Cooking Light December 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

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  • Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add bell pepper, anchovies, and garlic; cook 1 minute, stirring frequently to break anchovies into small pieces. Add broth and crushed red pepper; cook 3 minutes or until most of liquid evaporates. Add pasta, reserved 1/2 cup cooking liquid, parsley, and remaining ingredients to pan; toss to combine.

Nutrition Facts

376 calories; fat 14.7g; saturated fat 1.7g; mono fat 4.2g; poly fat 7.9g; protein 12.6g; carbohydrates 49.8g; fiber 4.1g; cholesterol 5.1mg; iron 3.3mg; sodium 426mg; calcium 67mg.
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