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Suggest a better descriptionCook penne according to directions, omitting the salt and fat. Drain well. Place in large bowl. Combine sun-dried tomatoes and boiling water in a small bowl; let stand 10 minutes. Drain; coarsely chop. Place 3 T water and oil in saucepan over medium heat until hot. Add garlic and rind. Cook 5 minutes; stir occasionally. Add juice and crushed tomatoes; bring to a boil. Reduce heat to medium; cook 12 minutes. Discard rind. Add juice mixture to pasta; toss well. Add sun-dried tomatoes, parsley, and cheese; toss well. Recipe by: Cooking Light, J/F 98, pg. 161 Posted to recipelu-digest by Jill & Joe Proehl
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 104 | ||
Calories from Fat: 18 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 20.7mg | 6 % | |
Sodium 8.6mg | 0 % | |
Potassium 105.2mg | 3 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 17.9g | ||
Protein 3.4g | 5 % | |
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: 104
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