Guest guest Posted November 13, 2001 Report Share Posted November 13, 2001 * Exported from MasterCook * Fettucine with Broccoli and Tomatoes Recipe By :J. Robert Hatherhill, Ph.D. Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces fettucine 3 cups broccoli florets 2 cups sun-dried tomatoes 3 cloves garlic -- minced 3 tablespoons olive or sesame oil 1/2 cup grated Parmesan cheese Folllow the package directions for cooking the fettucine. Around 3 minutes before the pasta is cooked, add the broccoli to the boiling water; at two minutes before add the sundried tomatoes. Cook until the broccoli is tender but crispy. Do not overcook. Drain water and toss fettucine together with vegetables, minced garlic, and oil. Sprinkle cheese on top. Source: " Eat to Beat Cancer " Copyright: " 1998 by J. Robert Hatherhill, Ph.D. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 445 Calories; 5g Fat (10.4% calories from fat); 20g Protein; 81g Carbohydrate; 7g Dietary Fiber; 8mg Cholesterol; 731mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. NOTES : serves 4 to 6 Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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