Cook spaghetti until tender but firm to the bite. Drain. Melt butter in large skillet and cook just until it turns brown. Meanwhile, combine cheeses. Place spaghetti on warm platter, sprinkle with mixed cheeses, then drizzle with browned butter. Sprinkle with parsley. Created by: The Spaghetti Factory, Hollywood (C) 1992 The Los Angeles Times
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 6|
|Calories from Fat: 598 (67%)|
|Amt Per Serving||% DV|
|Total Fat 66.4g||89 %|
|Saturated Fat 23.5g||117 %|
|Monounsaturated Fat 25.4g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 85.1mg||26 %|
|Sodium 250.8mg||9 %|
|Potassium 224.2mg||6 %|
|Total Carbohydrate 57g||17 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 54.6g|
|Protein 16.4g||23 %|
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: 886
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