Guest guest Posted May 5, 2002 Report Share Posted May 5, 2002 * Exported from MasterCook * Pesto Pasta Toss Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 oz package farfalle pasta -- (bow tie pasta) 8 ounces Athenos traditional feta cheese -- crumbled 1 7 oz package Di Giorno basil pesto sauce 1 7 oz jar roasted red peppers -- drained, finely chopped COOK pasta as directed on package; drain. TOSS remaining ingredients with hot pasta. Make-Ahead: This pasta can also be enjoyed cold. Prepare as directed, cover. Refrigerate until serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 425 Calories; 19g Fat (40.9% calories from fat); 16g Protein; 47g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 501mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates. NOTES : Kraft Foods Nutr. Assoc. : 4363 3272 4449 0 Quote Link to comment Share on other sites More sharing options...
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