Directions:
- In large skillet, cook and stir bell peppers and onion in 2 tablespoons oil until tender-crisp; remove. In same skillet, over high heat, cook and stir pork and garlic until browned. Add pasta sauce and thyme; simmer uncovered 20 minutes or until pork is tender, stirring occasionally. Add vegetables. Toss hot cooked rotelle with remaining 1 tablespoon oil. Serve with sauce. Refrigerate leftovers. Makes 4 to 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1513.97 Kcal (6339 kJ) | ||
| Calories from fat | 592.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.88g | 101% | |
|---|---|---|---|
| Cholesterol | 294.84mg | 98% | |
| Sodium | 2078.29mg | 87% | |
| Potassium | 2125.98mg | 45% | |
| Total Carbs | 105.17g | 35% | |
| Sugars | 40.65g | 163% | |
| Dietary Fiber | 20.84g | 83% | |
| Protein | 110.9g | 222% | |
| Vitamin C | 194.6mg | 324% | |
| Vitamin A | 3mg | 99% | |
| Iron | 57.3mg | 318% | |
| Calcium | 301.4mg | 30% | |
| Amount Per 100 g | |||
| Calories | 87.83 Kcal (368 kJ) | ||
| Calories from fat | 34.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 101% | |
|---|---|---|---|
| Cholesterol | 17.11mg | 98% | |
| Sodium | 120.57mg | 87% | |
| Potassium | 123.34mg | 45% | |
| Total Carbs | 6.1g | 35% | |
| Sugars | 2.36g | 163% | |
| Dietary Fiber | 1.21g | 83% | |
| Protein | 6.43g | 222% | |
| Vitamin C | 11.3mg | 324% | |
| Vitamin A | 0.2mg | 99% | |
| Iron | 3.3mg | 318% | |
| Calcium | 17.5mg | 30% | |
* 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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