Directions:
- In a small saucepan, bring broth to a boil. Remove from the heat; add tomatoes. Let stand for 5-7 minutes. Cut tomatoes into thin slices and return to broth; set aside.
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute peppers and onions in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat. Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through.
- Drain fettuccine; place in a large serving bowl. Add the cheese and pepper mixture; toss to coat. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.8 Kcal (1222 kJ) | ||
| Calories from fat | 67.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 12% | |
|---|---|---|---|
| Cholesterol | 46.59mg | 16% | |
| Sodium | 322.92mg | 13% | |
| Potassium | 357.97mg | 8% | |
| Total Carbs | 47.08g | 16% | |
| Sugars | 6.99g | 28% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 9.94g | 20% | |
| Vitamin C | 81.5mg | 136% | |
| Iron | 2.4mg | 13% | |
| Calcium | 79.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 171.13 Kcal (716 kJ) | ||
| Calories from fat | 39.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.39g | 12% | |
|---|---|---|---|
| Cholesterol | 27.32mg | 16% | |
| Sodium | 189.38mg | 13% | |
| Potassium | 209.94mg | 8% | |
| Total Carbs | 27.61g | 16% | |
| Sugars | 4.1g | 28% | |
| Dietary Fiber | 2.5g | 17% | |
| Protein | 5.83g | 20% | |
| Vitamin C | 47.8mg | 136% | |
| Iron | 1.4mg | 13% | |
| Calcium | 46.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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