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Suggest a better descriptionBasics for new cooks: In large pot, cover and bring water and salt to full rolling boil. Stir in pasta, separating pieces; return to boil and boil, uncovered and stirring occasionally, for 1-3 minutes or until tender but firm. Drain well. Tip: If a sauce is to be served on pasta, do not rinse. The starch on the surface of the pasta will allow the sauce to cling to the pasta. Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows"
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Serving Size: 1 Serving (592g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 338 | ||
Calories from Fat: 25 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 81.8mg | 25 % | |
Sodium 46mg | 2 % | |
Potassium 280.8mg | 7 % | |
Total Carbohydrate 65.2g | 19 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 63.6g | ||
Protein 13.3g | 19 % | |
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: 338
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