About 30 minutes before serving, in saucepan, prepare mostaccioli as label directs, using 2 teaspoons of salt in water; drain. Return pasta to saucepan. Meanwhile, cut peppers and onion into 1/2 inch wide strips. In 12 inch skillet over medium heat, in hot olive or salad oil, cook peppers, onion and 1 1/2 teaspoons of salt until vegetables are tender and browned, about 15 minutes. Stir in sugar, vinegar, basil and cracked black pepper; heat through. Toss pepper mixture with pasta; makes 4 main-dish servings. Each serving: About 350 calories, 11 g fat, 0 mg cholesterol, 940 mg sodium. Posted to FOODWINE Digest 13 Sep 96 From: Joe Ames
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|Serving Size: 1 Serving (547g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 24.7mg||1 %|
|Potassium 926.2mg||24 %|
|Total Carbohydrate 76.2g||22 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 69.4g|
|Protein 4.9g||7 %|
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Calories per serving: 318
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