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In large serving bowl, combine tomatoes, olive oil, vinegar, garlic, salt and pepper. Set aside while cooking pasta. Cook pasta in plenty of boiling water until done but still firm to bite. Remove from heat and add cold running water to pan. Drain pasta and add to tomatoes, along with corn, mushrooms, zucchini and basil. Toss and serve at room temperature or slightly chilled. Serves 4 to 6. Formatted by Lynn Thomas email@example.com. Source: Topeka Capital Journal 2-11-98. Recipe by: Topeka Capital Journal 2-11-98 Posted to JEWISH-FOOD digest by Nancy Berry
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|Serving Size: 1 Serving (63g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 123 (85%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 3.5mg||0 %|
|Potassium 86.6mg||2 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 4g|
|Protein 0.9g||1 %|
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Calories per serving: 144
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