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Suggest a better descriptionCook spaghetti in large pot according to package directions, adding garlic powder to the boiling water. When done, drain, then blanch in hot water. Return to pot; set aside. Saute onion in olive oil in large, heavy skillet until lightly browned. Add oregano, basil and parsley flakes. Saute for 2 minutes. Add tomatoes and spaghetti sauce. Cook until heated through and flavors meld, about 10 minutes. Mix spaghetti with sauce. Add shredded cheeses; place over medium heat and cook until cheese has completely melted and spaghetti is heated through, about 15 minutes. Add sugar to Parmesan cheese; sprinkle over spaghetti. Serve with salad and Italian bread. Yield: 6 to 8 entree servings; 12 to 16 side-dish servings. Testers note: The sauteed spices give this dish its wonderful flavor. And the parsley-covered tomatoes almost give the appearance of meat. Recipe Source: St. Louis Post-Dispatch - 02-16-1998 From Sister Mayer Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (11g) | ||
Recipe Makes: 6 servings | ||
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Calories: 37 | ||
Calories from Fat: 24 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 5.9mg | 2 % | |
Sodium 58.5mg | 2 % | |
Potassium 38.3mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.5g | ||
Protein 2.4g | 3 % | |
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: 37
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