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Suggest a better description1. Heat oil in a saucepan or large skillet over medium-high heat. Add onion, prosciutto, and garlic; saute 5 minutes. Stir in wine and next 5 ingredients (wine through tomatoes); bring to a boil. Reduce heat to medium, and cook, uncovered, about 20 minutes. Remove from heat. Stir in half-and-half and parsley. Yield 5 cups (serving size; 1 cup) GWYNNES NOTES: I liked it - Husband thought it was too sweet. I used Hs coffee cream which is FF but sweet so maybe you should cut out sugar if you use that. Original recipe called for 1/2 cup chopped prosciutto or lean ham ~- 3 ounces which I omitted. NOTES : This sauce is traditionally served over thick, tubular pasta such as penne or rigatoni. Fat-free half-and-half is a new product that performs like the regular kind. Recipe by: Cooking Light Posted to fatfree digest by GwynneC@aol.com on May 5, 1999, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 5 | ||
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Calories: 166 | ||
Calories from Fat: 29 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 9mg | 3 % | |
Sodium 177.2mg | 6 % | |
Potassium 473.4mg | 12 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 18.2g | ||
Protein 2.8g | 4 % | |
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: 166
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