Cook pasta according to package directions. Drain and keep warm. While pasta is cooking, in a very large skillet saute shallots and garlic in olive oil over medium heat until soft. Add mushrooms and saute until tender. Stir in tomatoes, parsley, rosemary and salt and pepper to taste. Add pasta and toss to coat. Heat through, stirring occasionally. Spoon pasta onto 4 serving plates. Sprinkle with Parmesean cheese. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
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|Serving Size: 1 Serving (639g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 112 (33%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 40.9mg||13 %|
|Sodium 78.3mg||3 %|
|Potassium 1269.3mg||33 %|
|Total Carbohydrate 50.1g||15 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 44.1g|
|Protein 10.7g||15 %|
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Calories per serving: 340
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