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Suggest a better descriptionCook the pasta in three quarts of boiling water, flavored with the bouillon cube(s), drain, set aside. In 2 tablespoons of oil, saute the onions and garlic for a minute. Add sliced cauliflower and saute for 2 to 3 minutes more on medium-high heat. Add salt and pepper to taste. Then add tomatoes and saute to allow them to sweat and release some of their water, for approximately 2 to 3 minutes more. Add your half and half or milk, then the Parmesan cheese and simmer the entire mixture for 4 to 5 minutes. Check seasonings and adjust. Mix the pasta with the sauce in the pan. This recipe yields 2 servings. Source: "CHEF DU JOUR - (Show # DJ-9397) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-29-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Deborah Stanton
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 2 servings | ||
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Calories: 52 | ||
Calories from Fat: 52 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 41mg | 1 % | |
Potassium 4.9mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
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: 52
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