| Składnik |
Ilość |
Kalorie |
| Cebule |
150g |
60kcal |
| Papryka, surowa, zielona, słodka |
300g |
60kcal |
| Czosnek |
9g |
13kcal |
| Sos, do makaronu, spaghetti/marinara, gotowy do podania |
480g |
240kcal |
| Kiełbasa włoska, wieprzowa, łagodna, surowa |
450g |
1305kcal |
| Makaron pełnoziarnisty, 51% pełnoziarnisty, pozostała kasza manna niewzbogacona, suchy |
450g |
1629kcal |
Recipe Instructions:
Ingredients:
Italian sausage links: 450 grams (1 lb)
Bell peppers (red and green): 2, sliced
Onion: 1, sliced
Garlic cloves: 3, minced
Marinara sauce: 480 grams (2 cups)
Whole-wheat pasta: 450 grams (1 lb)
Fresh basil: A few leaves, chopped (for garnish)
Grated Parmesan cheese: Optional, for garnish
Instructions:
Cook the Sausage:
In a large skillet, cook Italian sausage links over medium heat until browned and cooked through. Remove from skillet and slice.
Sauté Vegetables:
In the same skillet, add sliced bell peppers and onion. Sauté until softened, about 5-7 minutes.
Add minced garlic and cook for another minute until fragrant.
Combine with Marinara:
Return sliced sausage to the skillet.
Pour marinara sauce over the sausage and vegetable mixture. Stir well to combine and simmer for a few minutes to heat through.
Cook the Pasta:
Meanwhile, cook whole-wheat pasta according to package instructions until al dente. Drain.
Serve:
Serve the sausage and peppers mixture over the cooked whole-wheat pasta.
Garnish with chopped fresh basil and grated Parmesan cheese, if desired.
