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Picture of Mixed-Herb Pasta with Red Bell Peppers and Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3146 kcal 157 %
  • Fat 119 g 183 %
  • Saturated 37 g 186 %
  • Carbs 385 g 128 %
  • Fiber 25 g 99 %
  • Protein 95 g 189 %
  • Cholesterol 177 mg 59 %
  • Sodium 2370 mg 99 %
  • Calcium 1279 mg 128 %
  • Magnesium 391 mg 93 %
  • Potassium 2573 mg 55 %
  • Iron 16 mg 86 %
  • Zinc 14 mg 131 %
  • Phosphorus 1736 mg 248 %
  • Vitamin A 1142 µg 127 %
  • Vitamin C 546 mg 606 %
  • Thiamin (B1) 1 mg 85 %
  • Riboflavin (B2) 2 mg 182 %
  • Niacin (B3) 14 mg 90 %
  • Vitamin B6 3 mg 222 %
  • Folate equivalent (total) 436 µg 109 %
  • Vitamin B12 3 µg 140 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 16 mg 110 %
  • Vitamin K 1538 µg 1282 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Mixed-Herb Pasta with Red Bell Peppers and Feta

Ingredients

  • 5 tablespoons olive oil
  • 2 large red bell peppers, cut into thin strips
  • 4 large garlic cloves, minced
  • 1 cup dry white wine
  • 1 pound spaghettini
  • 1½ cups coarsely chopped mixed fresh herbs (such as basil, parsley, tarragon, mint and sage)
  • 1½ cups crumbled feta cheese (about 7 ounces)

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