| 75 | 76 | 77 | 78 | 79 |
| 1 | 39 | 78 | 117 | 156 |
|
-
- - - - - - - - - - - - - - - - - -
Per serving: 173 Calories (kcal); 6g Total Fat; (31% calories from fat); 4g
Protein; 26g Carbohydrate; 0mg Cholesterol; 242mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;
0
Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size)
Ranch Pasta Salad: Use about 1/2 cup ranch dressing from the
supermarket instead of the Garlic Vinaigrette Dressing.
Tips
The water being heated for cooking the pasta will boil sooner if
it is covered with a lid.
Wrap any leftover onions and cucumber in plastic wrap and store in
the refrigerator.
Nutr. Assoc. : 2130706543 1405 0 26365 26402 4695 2678 0 0 0 4733 0 986 0
1
356
*
Exported from MasterCook *
Italian Tomato Sauce with Pasta
Recipe By
Serving Size : 4
Categories
:
Preparation Time :0:00
: Chapter 4
Pasta
Pasta & Meatless Main Dishes
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
1
1
1
1
1
1
medium onion
large clove garlic
small green bell pepper
tablespoon olive or vegetable oil
(14 1/2 ounce) can whole tomatoes -- undrained
(8 ounce) can tomato sauce
tablespoon chopped fresh basil
OR
1
1
teaspoon dried basil leaves
teaspoons chopped fresh oregano
OR
1/2
1
1
1
1
/2
teaspoon dried oregano leaves
teaspoon salt
teaspoon fennel seed
teaspoon pepper
ounces uncooked spaghetti, fettuccine or linguine
/4
/4
/8
7
(
7 to 8 ounces)
Peel and chop the onion. Peel and finely chop the garlic. Cut the bell
pepper lengthwise in half, and cut out seeds and membrane. Chop enough
bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell
pepper.
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