In a large pot of boiling, salted water cook fettucine until tender, 1 1/2 minutes, drain and set aside. Heat a saute pan until very hot and add olive oil. Add garlic, pine nuts, prosciutto and sun-dried tomatoes. Saute until pine nuts are golden. Add chicken stock, basil and Parmesan, bring to a boil and reduce liquid by 1/2. Add noodles and toss well. Season to taste with salt and pepper. Add butter and ginger and toss again. Serve immediately. Yield: 1 to 2 servings Posted to recipelu-digest Volume 01 Number 578 by molony
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|Serving Size: 1 Serving (435g)|
|Recipe Makes: 1|
|Calories from Fat: 190 (23%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 18.7mg||6 %|
|Sodium 639mg||22 %|
|Potassium 938.8mg||25 %|
|Total Carbohydrate 145.5g||43 %|
|Dietary Fiber 19.3g||77 %|
|Sugars, other 126.2g|
|Protein 20.7g||30 %|
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Calories per serving: 836
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