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Suggest a better descriptionIn 4 or 5 quart pan over medium heat, cook onion, garlic, basil, tarragon, fennel and oregano in oil stirring often, until onion is limp (10-15 min). Add zucchini, mushrooms and green pepper. Cook until mushrooms are limp, stirring often, 10 to 15 minutes Add wine, tomatoes, tomato paste and sugar to pan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until sauce is thick, stirring occasionally, about 45 minutes Use hot or cool, cover and refrigerate. Per serving: 275 Calories (kcal); 9g Total Fat; (28% calories from fat); 8g Protein; 40g Carbohydrate; 0mg Cholesterol; 735mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Sherri Vaughn Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1659g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1179 | ||
Calories from Fat: 73 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 10324mg | 356 % | |
Potassium 13165.1mg | 346 % | |
Total Carbohydrate 258.7g | 76 % | |
Dietary Fiber 54.7g | 219 % | |
Sugars, other 204g | ||
Protein 56.8g | 81 % | |
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: 1179
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