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Suggest a better descriptionPantry: Four 28-oz cans of whole tomatoes. saute?onions in oil in a large skillet over medium high heat until softened. Stir in canned tomatoes in their liquid and remaining ingredients, except basil and pasta. Cook 10-15 minutes, stirring occasionally, until thickened. Stir in basil and serve over pasta. Per serving: 171 Calories (kcal); 3g Total Fat; (16% calories from fat); 5g Protein; 32g Carbohydrate; 0mg Cholesterol; 282mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: California Tomato Commission (July 1996) http://www.tomato Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 24 servings | ||
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Calories: 91 | ||
Calories from Fat: 11 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.3mg | 0 % | |
Potassium 488.8mg | 13 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 16.2g | ||
Protein 2.8g | 4 % | |
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: 91
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