Source: Chef Alcime Robitaille, to: The Province via Canadian Press In large saucepan, combine stock and tomatoes, breaking up with fork. Add onion, garlic and sage; bring to a boil. Add rotini and reduce heat to medium-low, cover and simmer for seven minutes. Add chick peas and spinach; cover and cook for three minutes or until pasta is tender but firm. Stir in pepper and hot pepper. Makes four to six servings. Posted to JEWISH-FOOD digest V97 #014, by firstname.lastname@example.org (Al) on Wed, 15 Jan 1997.
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|Serving Size: 1 Serving (237g)|
|Recipe Makes: 4 - 6|
|Calories from Fat: 7 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.6mg||6 %|
|Sodium 492.4mg||17 %|
|Potassium 248.5mg||7 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 23.2g|
|Protein 4.5g||6 %|
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Calories per serving: 122
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