Cook pasta in 2 cups red wine, salt and 4 cups waters. Drain. Combine EVOO, 2 tbsp wine and lemon juice; toss with pasta and half of parm. Top with rest of parm and parsley.
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 118 (25%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 60.9mg||19 %|
|Sodium 178mg||6 %|
|Potassium 370.9mg||10 %|
|Total Carbohydrate 46.4g||14 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 46.3g|
|Protein 12g||17 %|
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Calories per serving: 472
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