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“I created this fast-to-fix recipe to use up excess zucchini from our garden, and at the same time, serve a pasta dish that was lower in calories,” relates Jan Clark of New Florence, Missouri about her prize-winning recipe.
This recipe is:
Nutritional Facts 2 cups equals 321 calories, 9 g fat (2 g saturated fat), 7 mg cholesterol, 800 mg sodium, 49 g carbohydrate, 4 g fiber, 12 g protein.
Originally published as Mediterranean Vegetable Pasta in
Cooking for 2
Summer 2007, p31
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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