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Big garlic flavor and a little heat from red pepper flakes help perk up this fresh-tasting pasta dish recommended by Doris Heath of Franklin, North Carolina.
This recipe is:
Nutritional Facts 1-1/2 cups equals 370 calories, 8 g fat (2 g saturated fat), 3 mg cholesterol, 432 mg sodium, 62 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 3-1/2 starch, 1 vegetable, 1 lean meat, 1 fat.
Originally published as Pasta and Veggies in Garlic Sauce in
Light & Tasty
April/May 2002, p59
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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