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Pasta With Roast Peppers And Broccoli

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Italian Cyberealm, Italian 6 Servings

INGREDIENTS

1 lb Mostaccioli, Ziti or other
pasta shape uncooked
2 T Vegetable Oil
1/2 t Hot red pepper flakes
1 lb Broccoli Flowerets, 6 cups
1/2 c Water
2 6-oz jars, whole pimientos –
or roasted peppers
drained
and diced
1/4 c Grated Parmesan cheese
Sat & Pepper to taste

INSTRUCTIONS

Prepare pasta according to package directions. While pasta is  cooking,
warm the oil and red pepper flakes over medium heat for two  minutes.
Add the broccoli and saute for 2-3 minutes. Add 1/2 water  and cover.
Cook broccoli until tender.  When pasta is done, drain well.  Toss the
pasta with diced peppers.  Season with salt and pepper to taste. Pour
the broccoli over pasta,  sprinkle with Parmesan and serve.  Per
Serving:  Calories:..............567  :         Fat:............7.14 g.
Cholesterol:.......... 0 g  :         Sodium..........800 mg  Source:
"Military Lifestyle" magazine  Typed for you by: Lois FLack, CYBEREALM
BBS, Watertown, NY.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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“Jesus: If only you knew . . .”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 76
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 3.7mg
Sodium: 182.7mg
Potassium: 142.5mg
Carbohydrates: 2.9g
Fiber: 1.7g
Sugar: <1g
Protein: 3.2g


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