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1. Heat oil in 12-inch skillet over medium-high heat. Add mushrooms and peppers; cook 5 minutes. 2. Meanwhile, start to cook pasta according to package directions, 3. Stir in salt and pepper into vegetables. Reduce heat to medium-low and cook, stirring occasionally, 10 minutes until vegetables are tender. 4. Drain pasta; reserve 3/4 cup pasta water. Add pasta water to skillet with vegetables; bring to boil, scraping bottom to loosen browned bits. Combine sauce with pasta in large serving bowl; toss with half the Romano. Sprinkle top with remaining cheese. Serve immediately. * Available from Napa Valley Kitchens, 800-288-1089. Prep time: 15 minutes Cooking time: 23 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : Roasted garlic flavored olive oil adds a nice twist to this pasta dish--but regular or extra-virgin olive oil work well too. Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #942 by "email@example.com"
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 37 (14%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 63.2mg||19 %|
|Sodium 360.9mg||12 %|
|Potassium 227.7mg||6 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 43.1g|
|Protein 12.3g||18 %|
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Calories per serving: 264
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