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Suggest a better descriptionAbout 30 minutes before serving, in saucepan, prepare mostaccioli as label directs, using 2 teaspoons of salt in water; drain. Return pasta to saucepan. Meanwhile, cut peppers and onion into 1/2 inch wide strips. In 12 inch skillet over medium heat, in hot olive or salad oil, cook peppers, onion and 1 1/2 teaspoons of salt until vegetables are tender and browned, about 15 minutes. Stir in sugar, vinegar, basil and cracked black pepper; heat through. Toss pepper mixture with pasta; makes 4 main-dish servings. Each serving: About 350 calories, 11 g fat, 0 mg cholesterol, 940 mg sodium. Posted to FOODWINE Digest 13 Sep 96 From: Joe Ames
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Serving Size: 1 Serving (547g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 318 | ||
Calories from Fat: 7 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.7mg | 1 % | |
Potassium 926.2mg | 24 % | |
Total Carbohydrate 76.2g | 22 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 69.4g | ||
Protein 4.9g | 7 % | |
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: 318
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