4 SERVINGS DAIRY-FREE Pasta can help smooth moods and ward off depression. This fat-free version offers maximum pleasure with its peppery tomato sauce. Bring large pot of water to a boil. When water boils, add salt and pasta, stirring to prevent sticking. Cook pasta according to package directions. Meanwhile, in large saucepan over medium heat, saute onion, celery and mushrooms and cook, stirring often until beginning to soften, about 5 minutes. Add tomatoes, tomato puree, oregano, parsley, salt and pepper. Cook over medium heat, stirring occasionally, 5 to 7 minutes, until vegetables are tender. Stir in red pepper flakes to taste. Drain and rinse pasta under cold running water; drain again. Add to vegetable mixture and stir until well coated and thoroughly heated. PER SERVING: 365 CAL.; 13G PROT.; 1G TOTAL FAT (0 SAT. FAT); 740 CARB ; 0 CHOL.; 385MG SOD.; 5G FIBER Recipe by: Vegetarian Times Magazine, February 1999, page 50
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 26 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 82.8mg||25 %|
|Sodium 60mg||2 %|
|Potassium 648.3mg||17 %|
|Total Carbohydrate 72.3g||21 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 69.9g|
|Protein 14.7g||21 %|
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Calories per serving: 370
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