Veggie Life, Summer, 2001: Emergency Spaghetti

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* Exported from MasterCook *

 

EMERG£NCY SPAGHETTI

 

Recipe By :The Seducer's Cookbook by Mimi Sheraton

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes Pasta

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces spaghetti

3 cloves garlic -- thinly sliced

3 tablespoons extra-virgin olive oil

2 tablespoons chopped parsley

2 tablespoons white wine or water

Freshly ground black pepper

to taste

Salt -- to taste

Red pepper flakes (optional)

 

1. Bring a large pot of water to boil and

cook spaghetti according to package

directions.

2. While spaghetti cooks. prepare sauce:

In a small skillet, over medium heat,

saute garlic in oil until just golden

brown, about 3 minutes. (Be careful not to

burn garlic.) Add parsley, wine, pepper,

and salt. Cook and stir for about 1

minute.

3. Drain spaghetti very well and place in

a warmed serving bowl. Pour sauce over

and toss to coat. Sprinkle with red pep-

per flakes, if desired.

OVO/VEGAN

PER SERVING: 512 CAL (38% from fat), 12g PROT.

22g FAT, 65g CARB, 4mgSOD, 0mg CHOL, 3.5g

Fiber

 

Source:

" Veggie Life, Summer, 2001 "

 

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Per Serving (excluding unknown items): 503 Calories; 22g Fat (38.9% calories

from fat); 11g Protein; 65g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Vegetable; 4 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0