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This light and lemony pasta side dish is from Greenfield, Wisconsin's Sarah Briggs.
This recipe is:
Quick
Nutritional Analysis: One serving: 3/4 cup equals 276 calories, 11 g fat (3 g saturated fat), 10 mg cholesterol, 377 mg sodium, 33 g carbohydrate, 1 g fiber, 11 g protein.
Originally published as Parmesan Basil Spaghetti in Cooking for 2 Winter 2005, p6
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Reviewed on Aug. 14, 2012 by bereitbach
This wasn't bad, but I didn't think it had a lot of flavor. I used the fresh basil and added extra parmesan, but it still needed something more. I don't plan on making it again.
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