Cook pasta as directed on package. Drain well. Meanwhile, heat oil in a large nonstick skillet. Add peppers, tomatoes, onion, garlic, rosemary, thyme and half the basil. Saute 8-10 minutes until vegetables are tender. Toss with pasta. Sprinkle with remaining basil and Parmesan cheese. Recipe by: Womans Day - 2/1/98 Posted to EAT-L Digest by The Taillons
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 47 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 87.3mg||27 %|
|Sodium 126.5mg||4 %|
|Potassium 270.9mg||7 %|
|Total Carbohydrate 65.6g||19 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 64.9g|
|Protein 15.6g||22 %|
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Calories per serving: 375
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