Fresh Tomato and Cream Sauce
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INGREDIENTS
INSTRUCTIONS
recipes are from _The Encyclopedia of Sauces for Your Pasta_ by Charles A. Bellissino, c. 1994. Ive tried a few of his recipes and theyre not too bad--the big problem with the book is that ITS ALL IN CAPITALS and to a net geek like me I "hear" the recipe at very high volume. 1. Saute garlic in butter for one minute; add tomatoes, salt, and pepper. Bring to a boil. 2. Reduce heat, loosely cover, and simmer for 25 minutes. 3. Add cream, stir to blend, cook 5 more minutes and serve. Suggested pasta: strings or long ribbon types (spaghetti, fettucine) Posted to JEWISH-FOOD digest V97 #020 From: Pat Gold
NOTES
Nutrition
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| Serving Size: 1 Serving (1403g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 230 | ||
| Calories from Fat: 209 (91%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 23.3g | 31 % | |
| Saturated Fat 14.6g | 73 % | |
| Monounsaturated Fat 6g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 61mg | 19 % | |
| Sodium 167.4mg | 6 % | |
| Potassium 114.2mg | 3 % | |
| Total Carbohydrate 6.5g | 2 % | |
| Dietary Fiber 1.8g | 7 % | |
| Sugars, other 4.7g | ||
| Protein 1.4g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 230
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