| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta-, Pd | 6 | Servings | |
INGREDIENTS
| 1 | lb | Dried pasta |
| 2 | T | Olive oil |
| 1 | Onion, diced | |
| 3 | Cloves garlic, minced | |
| 1 | c | Dry vermouth |
| Salt, to taste | ||
| 1/4 | t | Hot red-pepper flakes |
| 1 | t | Dried whole oregano |
| 2 | T | Chopped fresh basil, or 1 |
| tablespoon dried basil | ||
| 1/4 | c | Chopped fresh parsley |
| Grated Parmesan cheese | ||
| optional | ||
| 1997 | ted to MC-Recipe Digest by Gail Shermeyer <4paws@n, ted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> |
INSTRUCTIONS
While the pasta is cooking, heat the olive oil in a skillet, add the onion and saute until it is translucent. Then add the garlic and saute for a minute more. Add the vermouth, salt to taste, the red-pepper flakes, oregano, basil and parsley. Mix well and cook over medium-high heat for 5 minutes. Pour the sauce over cooked, drained pasta, toss well, and serve with grated Parmesan cheese if desired. Yield: 6 servings Nutrional Information: 395 calories and 16.5 grams of fat (Courtesy of "8 Weeks to Optimum Health" by Dr. Andrew Weil) RECIPE FOR HEALTH SHOW #RHC127 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 21, on Apr 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 471
Calories From Fat: 125
Total Fat: 14.2g
Cholesterol: 24.9mg
Sodium: 495.5mg
Potassium: 405.3mg
Carbohydrates: 63.7g
Fiber: 5.2g
Sugar: 1.2g
Protein: 22.7g