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Suggest a better descriptionOn waxed paper, divide cheese into 10 - 12 pieces; set aside. Drain oil from marinated tomatoes, reserving 1 tablespoon. Cut tomatoes into thin strips and reserve. Prepare fettuccine according to package directions until al dente; drain and return to pot. Meanwhile, in small skillet over medium heat, heat reserved oil; add shallots and garlic. Saute until shallots are limp but not brown. Add wine, basil and reserved tomatoes. Heat through and keep hot. Add mixture to pasta; toss. Add cheese and parsley; toss again to melt cheese. Serve immediately on heated plates. Typed in MMFormat by Cindy Hartlin. Source: Womans Day Meals in Minutes. Posted to MM-Recipes Digest V3 #246 Date: Mon, 09 Sep 1996 13:24:02 -0400 From: Cindy J Hartlin
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 4 | ||
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Calories: 113 | ||
Calories from Fat: 74 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 21.3mg | 7 % | |
Sodium 399.6mg | 14 % | |
Potassium 159mg | 4 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3g | ||
Protein 6.6g | 9 % | |
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: 113
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