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Suggest a better descriptionHeat the oil & when warmed, saute the onion, bell pepper, chiles & mushrooms for 5 minutes. Add the tomatoes, basil, marjoram & simmer for 10 minutes. Add salt & pepper. Cook the pasta according to package instructions. Drain. Toss the pasta with the sauce in a serving bowl & garnish with parsley before serving. "Vegetarian Gourmet, Special Low-Fat Issue" 1995 Posted to CHILE-HEADS DIGEST by Jim.Weller@salata.com (Jim Weller) on 98
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 15 | ||
Calories from Fat: 8 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.5mg | 0 % | |
Potassium 73mg | 2 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1g | ||
Protein 0.7g | 1 % | |
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: 15
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