The News Press pg 17 1-18-2012
Bring a large saucepan of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
Meanwhile, in a large saucepan, over medium high heat, saute the salami until crisped and browned, about 5 minutes. Add the sun dried tomatoes, garlic peppers and onion. Continue to cook until the onion is very tender, about 5 - 6 minutes. Add the butter and stir until melted. Add the flour and stir to coat well.
While stirring continuously, pour in the milk. Bring the mixture to a boil, continuing to stir. Cook 5 minutes. Turn off the heat and stir in the fontina and provolone, one at a time, to ensure even melting. Stir in the basil and the cooked pasta. Season with salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (138g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 359 | ||
Calories from Fat: 142 (40%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 15.8g | 21 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 86.5mg | 27 % | |
Sodium 562.9mg | 19 % | |
Potassium 343.2mg | 9 % | |
Total Carbohydrate 38g | 11 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 37.3g | ||
Protein 16g | 23 % | |
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. |
Calories per serving: 359
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.