Yield: 24 servings
|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.