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Heat oil in large skillet and add vegetables and garlic; sauté 3 minutes. Add tomatoes and juice, salt and red pepper flakes. Bring to a boil. Reduce heat to low; simmer uncovered for 20 minutes, stirring occasionally. Add sherry; simmer 3 minutes. In large bowl, place pasta, add vegetables, cheese and cilantro; toss to coat.
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 158 (70%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 14.7mg||5 %|
|Sodium 198.4mg||7 %|
|Potassium 292.8mg||8 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 5.8g|
|Protein 6.8g||10 %|
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Calories per serving: 225
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