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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy March 1994 1 Servings

INGREDIENTS

1/2 lb Spaghetti
1 c Chopped onion
1 T Vegetable oil
1/3 c Chopped sliced pepperoni
3/4 c Frozen peas, thawed
2 T Minced flat-leafed parsley
leaves
2 T Freshly grated Parmesan
cheese or to taste

INSTRUCTIONS

In a large saucepan of salted boiling water boil spaghetti until al
dente.  While spaghetti is cooking, in 10- to 12-inch skillet saute
onion in  oil over moderately high heat, stirring, until golden. Add
pepperoni  and peas and saute, stirring, 1 minute.  Reserve 1/3 cup
pasta cooking water and drain spaghetti. To pepperoni  mixture add
spaghetti, parsley, and reserved cooking water and cook  over low heat,
tossing, 1 minute. Remove skillet from heat and stir  in Parmesan and
salt and pepper to taste.  Serves 2.  Gourmet March 1994  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1883
Calories From Fat: 610
Total Fat: 69.5g
Cholesterol: 158.5mg
Sodium: 2882.3mg
Potassium: 1118.3mg
Carbohydrates: 205.3g
Fiber: 14.5g
Sugar: 19.5g
Protein: 105.8g


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