Fennel Pepper & Onion Fusilli Recipe
Recipe By Rachael Ray
4.8
28 Rating -
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ingredients serve
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Add to Shopping ListIngredients for Fennel Pepper & Onion Fusilli Recipe
- As required Salt and pepper
- 1/4 pound Fusilli
- 1/2 tablespoon Evoo, plus more for serving
- 1/2 tablespoon Butter
- 1/4 teaspoon Fennel seeds
- 1/4 Bulb fennel quartered, cored and sliced
- 1/4 Onion, quartered lengthwise and sliced crosswise
- 1/4 Cubanelle pepper halved, seeded and sliced
- 3/4-1 Cloves Garlic, Thinly Sliced
- 1/4 can Italian plum tomatoes
- 0.13 cup Torn basil
Nutrition
value
value
287
calories per serving
16 g Fat11 g Protein33 g Carbs27 g FiberOther
Current Totals
- Fat16g
- Protein11g
- Carbs33g
- Fiber27g
MacroNutrients
- Carbs33g
- Protein11g
- Fiber27g
Fats
- Fat16g
Vitamins & Minerals
- Calcium777mg
- Iron13mg
- Vitamin A317mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B937mcg
- Vitamin B120mcg
- Vitamin C27mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium278mg
- Manganese6mg
- Phosphorus318mg
- Selenium3mcg
- Zinc3mg
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
Recipe By Rachael Ray