While the pasta is cooking, heat the olive oil in a skillet, add the onion and saute until it is translucent. Then add the garlic and saute for a minute more. Add the vermouth, salt to taste, the red-pepper flakes, oregano, basil and parsley. Mix well and cook over medium-high heat for 5 minutes. Pour the sauce over cooked, drained pasta, toss well, and serve with grated Parmesan cheese if desired. Yield: 6 servings Nutrional Information: 395 calories and 16.5 grams of fat (Courtesy of "8 Weeks to Optimum Health" by Dr. Andrew Weil) RECIPE FOR HEALTH SHOW #RHC127 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MCBuster formatted by Gail Shermeyer <firstname.lastname@example.org> on Mar 21, 1997 Posted to MC-Recipe Digest by Gail Shermeyer <email@example.com> on Apr 27, 1998
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 26 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 54.5mg||17 %|
|Sodium 28.3mg||1 %|
|Potassium 231.2mg||6 %|
|Total Carbohydrate 50.9g||15 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 50.7g|
|Protein 8.8g||13 %|
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Calories per serving: 349
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