* Original recipe called for whipping cream. Heat oil in heavy large skillet over medium heat. Add onions and garlic. saute until onions are tender, about 8 minutes. Add mushrooms and bell peppers. saute until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.) Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot. Meanwhile, add whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve. Per serving: 613 Calories; 14g Fat (20% calories from fat); 23g Protein; 100g Carbohydrate; 11mg Cholesterol; 403mg Sodium Recipe by: Bon Appetit, 10/98 Posted to EAT-LF Digest by Betsy Burtis
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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 38 (9%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 6.9mg||0 %|
|Potassium 445.5mg||12 %|
|Total Carbohydrate 91.2g||27 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 78g|
|Protein 9.6g||14 %|
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Calories per serving: 429
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