| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian6 |
24 |
servings |
INGREDIENTS
| 8 |
c |
Chopped onions |
| 2 |
tb |
Minced garlic |
| 6 |
tb |
Olive oil |
| 9 |
qt |
Tomatoes |
| 6 |
tb |
Fresh marjoram; chopped |
| 4 |
ts |
Fresh rosemary; chopped |
| 1 |
tb |
Salt |
| 1 |
tb |
Sugar |
| 2 |
tb |
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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