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Suggest a better descriptionHeat a small frying pan and add the butter, olive oil and garlic. Saute the garlic briefly, but do not burn. Set aside. Bring a large pot of water with a pinch of salt to a boil and in it cook both pastas. (Check the cooking times for both types of pasta so you can time them properly.) Drain. Return the pasta to the pot and toss with the reserved butter and garlic mixture, the cheese and salt and pepper to taste. To serve, top the individual portions with additional cheese. Comments: The name for this colorful pasta dish comes from the fact that you use pasta of two different colors, yellow and green. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-07-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 08-27-1995 Recipe by: Jeff Smith
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 6 servings | ||
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Calories: 32 | ||
Calories from Fat: 27 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 42.1mg | 1 % | |
Potassium 4.5mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 1.1g | 2 % | |
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: 32
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