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Suggest a better descriptionPASTA MONDAY TO FRIDAY SHOW PS6532 Bring salted water to a boil and cook pasta for 10 minutes or until al dente or according to package directions. Meanwhile heat oil in a large skillet. Add garlic paste, cabbage, and red pepper and saute for a moment to coat the cabbage. Add the broth. Cover and simmer until vegetables are tender, about 10 minutes. While this is cooking, whisk ricotta and Parmesan cheese together. Drain pasta, reserving some of cooking liquid to whisk into ricotta cheese mixture to loosen it. Add cooked cabbage, and cheeses to pasta and toss. Garnish with parsley. Yield: 2 servings Posted to recipelu-digest by molony
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Serving Size: 1 Serving (1278g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 720 | ||
Calories from Fat: 467 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.9g | 69 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 120.3mg | 37 % | |
Sodium 1768.7mg | 61 % | |
Potassium 423.5mg | 11 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14.9g | ||
Protein 48.2g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 720
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