In a heavy skillet cook the garlic and the shallot in the oil and the butter over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapenos, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes. To a kettle of boiling salted water add the lasagne gradually, stirring, and boil it, stirring, until it is tender. Drain the pasta in a colander and rinse it briefly under hot water. Add the pasta and the parsley to the skillet and toss the mixture well. Serve the pasta with the Parmesan. Serves 2. Gourmet June 1992
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|Serving Size: 1 Serving (415g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 905 (96%)|
|Amt Per Serving||% DV|
|Total Fat 100.5g||134 %|
|Saturated Fat 60.3g||301 %|
|Monounsaturated Fat 29.2g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 248.4mg||76 %|
|Sodium 192.5mg||7 %|
|Potassium 253.5mg||7 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 12.1g|
|Protein 2.9g||4 %|
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Calories per serving: 941
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