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Our home economists cut down this pretty pasta recipe with peppers and lemon from Jolinda Whittle of Beaver Falls, Pennsylvania for two to enjoy.
This recipe is:
Nutritional Facts 1 cup equals 249 calories, 8 g fat (3 g saturated fat), 13 mg cholesterol, 617 mg sodium, 34 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.
Originally published as Lemon Pepper Pasta in
Cooking for 2
Spring 2006, p43
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