Try this Ruffle-Edged Pasta with Cauliflower recipe, or contribute your own.
Suggest a better descriptionIt is from the February 1993 issue of Gourmet. *In a blender puree the parsley with the oil. I intend to make a white sauce and add mozzarella and parmesan cheeses instead. If anyone tries the parsley sauce, please let me know. Steam the cauliflower for 5 minutes or until it is tender. Cook the pasta al dente and drain well. In a large bowl toss the pasta with the parsley sauce (or cheese sauce), the cauliflower, the olives and salt and pepper to taste. Posted to EAT-L Digest by Marietta J Slater
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Serving Size: 1 Serving (598g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1279 | ||
Calories from Fat: 1279 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 144.7g | 193 % | |
Saturated Fat 20g | 100 % | |
Monounsaturated Fat 105.6g | ||
Polyunsanturated Fat 15.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.9mg | 0 % | |
Potassium 1.4mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1279
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