On 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|
|Calories from Fat: 74 (65%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 113
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