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CATEGORY CUISINE TAG YIELD
Dairy Alive &, Cooking 4 Servings

INGREDIENTS

4 Courgettes, sliced
Salt and pepper
3 T Olive oil
1 Garlic clove, crushed
1/4 t Cayenne pepper
450 g Pasta bows, farfalle
Freshly-grated parmesan
cheese

INSTRUCTIONS

Place the courgettes in a colander and sprinkle with salt to draw out
the excess water. Leave for 30 minutes, then rinse with cold water.
Head the oil in a large frying pan and saut the garlic. Add the
cayenne pepper and courgettes, and saut for a further 5 minutes.
Meanwhile, boil the pasta until al dente (in other words, still has a
little firmness). Drain well.  Tip the pasta into the frying pan, mix
well, season and sprinkle with  parmesan. Serve hot or cold.  Pasta
settles the stomach, so it is a particularly good thing to eat  for
indigestion sufferers, or for those who are pregnant or nauseous  and
just want something simple and comforting.  DISCLAIMER© Copyright 1996
- SelecTV Cable Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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“It is easier to preach ten sermons than it is to live one.”

Nutrition (calculated from recipe ingredients)
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Calories: 458
Calories From Fat: 303
Total Fat: 34.5g
Cholesterol: 74.8mg
Sodium: 1300.8mg
Potassium: 111.7mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: <1g
Protein: 32.8g


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