Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 2½ quart | Red bell peppers; chopped |
| 5 cups | Thinly sliced green onions |
| 3 tablespoons | Minced garlic |
| ⅓ cup | Olive oil |
| 8 quarts | Tomatoes; seeded and diced |
| 1⅔ cup | Grated parmesan cheese |
| 1 cup | Black pepper |
| 2½ teaspoon | Cayenne pepper |
| 3 pounds | Cooked pasta; penne |
SautE9 peppers, onions and garlic in oil in a large skillet over medium high heat until vegetables are tender-crisp. Stir in tomatoes; cook over high heat until sauce thickens, 10-15 minutes. Stir in remaining ingredients except pasta. Serve.
Per serving: 218 Calories (kcal); 6g Total Fat; (23% calories from fat); 8g Protein; 36g Carbohydrate; 4mg Cholesterol; 132mg Sodium Food Exchanges: 1 Grain(Starch); ½ Lean Meat; 3 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: California Tomato Commission (July 1996) Converted by MM_Buster v2.0n.