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Suggest a better descriptionHeat oil in a nonstick skillet over low heat. Add garlic; saute 5 minutes. Add tomato and next 6 ingredients (tomato through crushed red pepper). Bring to a boil. Reduce heat to medium; cook 10 minutes or until thick. Combin tomato mixture and pasta, and toss well. Garnish with oregano sprigs, if desired. NOTES : Per serving: cals - 283 - 19%ff fat - 6g Recipe by: Cooking Light - June 1997 Posted to EAT-L Digest by The Taillons
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 43 | ||
Calories from Fat: 34 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 3.4mg | 1 % | |
Sodium 242.8mg | 8 % | |
Potassium 34.4mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.8g | ||
Protein 1.4g | 2 % | |
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: 43
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