(Recipe is from Diane Pariseau of Triology Restaurant, St. Helena, Calif.) Saute bacon in skillet until crisp, remove to a plate. Drain off excess fat, then add olive oil to the skillet and cook the mushrooms until softened. Lightly blanch the asparagus. Cook the pasta briefly in boiling salted water. Drain the noodles and toos with the asparagus, bacon, shiitake and fresh herbs. Season with salt and pepper. Nutritional analysis per serving: 667.4 calories; 35 grams total fat; (9.9 grams saturated fat); 27.7 grams protein; 56.8 grams carbohydrates; 175.5 milligrams cholesterol; 709.7 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (287g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 48 (17%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 62.1mg||19 %|
|Sodium 99.7mg||3 %|
|Potassium 152.6mg||4 %|
|Total Carbohydrate 46.6g||14 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 46.6g|
|Protein 9.6g||14 %|
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Calories per serving: 275
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