In a large pot bring salted water to a boil. Add the fedelini cook for about 8 minutes or until "al dente". Meanwhile, in a saucepan bring the broth to a simmer and then take off heat. Whip in the butter and season to taste with salt and pepper. Drain the pasta, transfer to a serving plate and toss with the buttered broth and grated cheese and lots of freshly ground black pepper. Yield: 2 servings MONDAY TO FRIDAY PASTA SHOW #PS6517 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, firstname.lastname@example.org Recipe by: MONDAY TO FRIDAY PASTA SHOW #PS6517 Posted to MC-Recipe Digest V1 #510 by email@example.com (Shermeyer-Gail) on Mar 11, 1997
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 209 (100%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 14.9g||74 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 62.2mg||19 %|
|Sodium 224.8mg||8 %|
|Potassium 13.7mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0.3g||0 %|
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Calories per serving: 209
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