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JEANNE JONES _COOK IT LIGHT In a medium to large pot, over medium heat, add cumin and toast until you can smell the seasoning (if using seeds, until golden brown). Add 3 cups of the tomatoe puree, onion, garlic, salt, pepper, chili and pepper flakes, and oregano. Mix well, bring to a simmer. Reduce to a low heat, cook covered for 25 minutes. Add the remaining ingreadients, excluding the cheese and pasta. Mix well, cook for 10 minutes, add your cooked pasta. Or ... place 1 cup of the cooked pasta on a plate and top each serving with the sauce. Sprinkle each plate with cheese, and serve. Cilantro spriggs look great as garnish! From: email@example.com (Roxanne Larcher) Fatfree Digest [Volume 9 Issue 22] July 13, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Date: Mon, 24 Jun 1996 23:51:17 -0400 From: BobbieB1@aol.com MM-Recipes Digest V3 #179 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3mg||0 %|
|Potassium 69.6mg||2 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.3g|
|Protein 0.6g||1 %|
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Calories per serving: 19
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