1. Cook past according to directions, omitting salt and fat; drain well, reserving 1/4 cup cooking liquid. 2. Heat oil in skillet over low heat; add bell pepper and next 3 ingredients. Stir occasionally. Cook 5 minutes. 3. Place arugula in a large bowl. Add reserved cooking liquid, linguini, and bell pepper mixture. Toss well, serve warm. Each serving provides: 173 calories Each serving provides: 2 breads; 1/2 fat; 1 1/2 vegetables Source: Cooking Light Magazine, May-June, 1993 Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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|Serving Size: 1 Serving (39g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 15 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 27.6mg||8 %|
|Sodium 10.1mg||0 %|
|Potassium 75.5mg||2 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 20.9g|
|Protein 4.3g||6 %|
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Calories per serving: 117
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