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Perfect Pasta Categories: main dish, pasta, vegetables, low fat 12 ounces fettuccine 4 cups broccoli florets 2 cups julienned sweet yellow peppers 1 cup sliced onions 4 teaspoons olive oil 1 cup sliced black olives 1 teaspoon dried oregano 1 teaspoon freshly-ground black pepper 4 tablespoons grated Parmesan cheese Boil the fettuccine for five minutes, then add the broccoli and boil for five minutes more. Drain and keep warm. Meanwhile, sauté the peppers and onions in the oil over medium heat for five minutes, or until limp. Add the olives, oregano and black pepper. Cook for two minutes. Toss the pasta and vegetables, and sprinkle with the Parmesan. This recipe yields 4 servings. Nutritional Information Per Serving: 457 Calories; 11 g Fat (21 percent of calories); 5.6 g Fiber; 5 mg Cholesterol; 227 mg Sodium. Source: "Advocate Health Care's Recipes for Health at http://www.advocatehealth.com" S(Formatted for MC5): "12-13-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 136 Calories (kcal); 10g Total Fat; (61% calories from fat); 5g Protein; 9g Carbohydrate; 4mg Cholesterol; 405mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Weight Watcher points calculated at 9 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Contributor: n/a Yield: 4 servings Preparation Time: 0:00 |
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