Try this Fettuccine with Olives and Broccoli recipe, or contribute your own.
Suggest a better descriptionBring a large pot of water to a boil. Add the fettuccine and cook for 5 minutes. Add the broccoli and cook for 5 minutes, or until the fettucine is just tender. Drain and keep warm. Meanwhile, in a large frying pan over medium heat, saute the yellow peppers and onions in the oil for 5 minutes, or until limp. Add the olives, oregano and black pepper. Cook for 2 minutes. Toss together the pasta and vegetables. Sprinkle with the parmesan. Recipe by: Preventions Quick and Healthy Low-fat Cooking Posted to recipelu-digest by James and Susan Kirkland
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 350 | ||
Calories from Fat: 33 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 56.7mg | 2 % | |
Potassium 547.3mg | 14 % | |
Total Carbohydrate 73.2g | 22 % | |
Dietary Fiber 11.9g | 47 % | |
Sugars, other 61.3g | ||
Protein 9.5g | 14 % | |
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: 350
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