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Suggest a better descriptionBlanch separately green vegetables and carrots in boiling water for 1-2 minutes until crisp-tender. Drain. Saute tomatoes briefly in 1 tbs. oil and 1 clove garlic, adding parsley, hot pepper flakes, and salt and pepper to taste. Saute pine nuts in remaining oil until golden brown. Add all vegetables and second clove of garlic. Stir over medium heat until hot. Cook pasta until al dente and drain. Make a sauce with butter, cream, and cheese, stirring over low heat until well blended. Pour sauce over pasta and toss. Add 1/2 of vegetables and toss again. Top with remaining vegetables. USE FETTUCCINI, LINGUINI OR YOUR OWN FAVORITE PASTA. From the
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Serving Size: 1 Serving (642g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 833 | ||
Calories from Fat: 375 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.6g | 55 % | |
Saturated Fat 18.7g | 94 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 166.9mg | 51 % | |
Sodium 245.9mg | 8 % | |
Potassium 1454.3mg | 38 % | |
Total Carbohydrate 93.9g | 28 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 88.7g | ||
Protein 26.3g | 38 % | |
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: 833
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