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Not only is this nicely seasoned pasta and vegetable blend good, it's good for you.Janet Boulger, Botwood, Newfoundland and Labrador
This recipe is:
Nutritional Facts One 1-cup serving equals 209 calories, 7 g fat (0 saturated fat), 13 mg cholesterol, 142 mg sodium, 27 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 meat.
Originally published as Pepper Ricotta Primavera in
July/August 1998, p36
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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