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This appealing, meatless main dish from Angela Strother of Gainesville, Florida is full of cheesy, tomato flavor. “If you want it saucier, add a bit of the reserved pasta water,” Angela suggests.
This recipe is:
Contest Winning
Quick
Nutritional Facts 1-1/2 cups equals 564 calories, 29 g fat (11 g saturated fat), 44 mg cholesterol, 638 mg sodium, 50 g carbohydrate, 3 g fiber, 25 g protein.
Originally published as Spaghetti with Checca Sauce in Cooking for 2 Fall 2006, p31
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Jun. 19, 2011 by Ratlova30
This recipe was a little out of the norm for what I make my family but it was surprisingly good considering I hate tomatoes. I would definitely make this again, this recipe tasted very fresh and very simple. Only thing I did differently was I doubled the recipe.
Reviewed on Jun. 19, 2009 by Angela320
This is a nice light easy dish that I always seem to have the ingredients on hand for. I made it for my Mom for supper one night and now she makes it for my Dad all the time.
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