4 Serves
45 Mins
Bring a large pot of salted water to a boil and cook the whole wheat tagliatelle according to package instructions until al dente.
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Vitamin K
70 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
70 µg / 400 µgCalcium
80 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
152 mg / 420 mgPhosphorus
398 mg / 1,250 mgPotassium
647 mg / 4,700 mgSodium
7 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
17 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 g
While the pasta cooks, slice the roasted red peppers into thin strips using a chef's knife on a cutting board.
In a mixing bowl, combine the sliced roasted red peppers with minced garlic, olive oil, and a pinch of black pepper to create the salad.
Drain the pasta and return it to the pot, then toss with fresh basil leaves and the prepared roasted pepper salad.
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