In a large pot of boiling salted water, cook the snap peas and the pasta together for 2 to 3 minutes, until both are tender but still firm. Remove from the heat and drain in a colander. While snap peas and pasta are cooking, cut sun-dried tomato pieces in half. Place hot pasta and snap peas in a large serving bowl. Add the tomatoes and some of the oil in which they were marinated, if desired. Toss gently. Sprinkle on the herbs and toss again. Serve immediately. Let each person add grated cheese, salt and pepper, as desired. Makes 4 servings. Paula Hamilton, The 5 in 10 Cookbook: 5 Ingredients in 10 Minutes or Less (Copyright 1993 by Hearst Books) Recipe by: Good Morning America
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|Serving Size: 1 Serving (996g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 371 (17%)|
|Amt Per Serving||% DV|
|Total Fat 41.2g||55 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 415mg||128 %|
|Sodium 1659.1mg||57 %|
|Potassium 2132.6mg||56 %|
|Total Carbohydrate 326g||96 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 325.9g|
|Protein 120.8g||173 %|
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Calories per serving: 2161
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