| 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)
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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