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Suggest a better description1. In a deep skillet over medium heat, heat oil. Break pasta into short lengths and carefully brown in hot oil (it burns easily). 2. Push pasta to one side and add onion, garlic, and bell pepper. Cook over medium heat until onion is translucent. 3. Add tomato and stock. Cover and cook until liquid is almost absorbed and pasta is tender (about 5 minutes). Taste; add salt and pepper as needed. 4. Serve with a sprinkling of cheese. Variation For a delicious "wet soup, increase the chicken or beef stock to 4 to 5 cups. Cook until pasta is tender. Recipe By : the California Culinary Academy From: Gary Watson
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 391 | ||
Calories from Fat: 21 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.5mg | 0 % | |
Potassium 4.6mg | 0 % | |
Total Carbohydrate 92.3g | 27 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 87.9g | ||
Protein 0.1g | 0 % | |
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: 391
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