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Recipe by Emporion
The Penne with Peppers recipe is a tasty and colorful first course. The red peppers are sautéed in a pan with olive oil until they become soft and sweet, then combined with the penne pasta cooked al dente. A touch of soft cheese and milk makes the dish even creamier and more inviting. Best enjoyed hot, it is perfect for a quick but tasty dinner.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Clean the peppers, cut them into strips, wash them and let them soften for about 20 minutes in a pan with oil
Step 2 of 3: Season with salt and pepper, add the cheese in pieces and blend with the milk
Step 3 of 3: Cook the penne in plenty of salted water, drain them al dente, dress them with the pepper sauce and serve hot
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving161 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,302 kJ550 kcal | 1,430 kJ342 kcal |
| Fat | 10.29 g | 6.39 g |
| of which saturated fatty acids | 5.78 g | 3.59 g |
| Carbohydrates | 90.61 g | 56.28 g |
| of which sugars | 4.22 g | 2.62 g |
| Fibre | 3.38 g | 2.1 g |
| Protein | 23.35 g | 14.5 g |
| Salt | 0.47 g | 0.29 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
