| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian6 | 24 | Servings |
INGREDIENTS
| 8 | c | Chopped onions |
| 2 | T | Minced garlic |
| 6 | T | Olive oil |
| 9 | qt | Tomatoes |
| 6 | T | Fresh marjoram, chopped |
| 4 | t | Fresh rosemary, chopped |
| 1 | T | Salt |
| 1 | T | Sugar |
| 2 | T | Black pepper |
| 3 | lb | Fettucine, cooked |
| 1 1/2 | c | Ricotta cheese |
INSTRUCTIONS
SautE9 onions and garlic in oil in a large skillet over medium high heat until softened. Stir in remaining ingredients except ricotta and fettucine. Cook over medium high heat stirring frequently for 10-15 minutes, or until sauce thickens. Top each serving with 1 oz. (1 Tbsp.) ricotta cheese. Per serving: 350 Calories (kcal); 7g Total Fat; (18% calories from fat); 12g Protein; 61g Carbohydrate; 8mg Cholesterol; 310mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: California Tomato Commission (July 1996) http://www.tomato Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 140
Calories From Fat: 45
Total Fat: 5.2g
Cholesterol: 4.8mg
Sodium: 827.5mg
Potassium: 791.8mg
Carbohydrates: 21.6g
Fiber: 4.8g
Sugar: 11.4g
Protein: 5.3g