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Ingredientes
- 1/2 c. margarine
- 2 tsp dry basil, crushed
- 2 tsp lemon juice
- 1 1/4 tsp garlic pwdr with parsley
- 3/4 tsp seasoned salt
- 8 ounce fettuccine cooked and liquid removed
- 1 1/2 c. broccoli florets cooked tender crisp
- 3 Tbsp. walnuts, minced
Direcciones
- Heat margarine in a large skillet and add in the basil, lemon juice, garlic pwdr and seasoned salt, blending well. Add in fettuccine, broccoli and walnuts, blending well and tossing to coat fettuccine.
- Serve with a fresh spinach salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 441 | |
| Calories from Fat 224 | 51% |
| Total Fat 25.45g | 32% |
| Saturated Fat 4.63g | 19% |
| Trans Fat 4.23g | |
| Cholesterol 0mg | 0% |
| Sodium 714mg | 30% |
| Potassium 222mg | 6% |
| Total Carbs 45.12g | 12% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.21g | 1% |
| Protein 8.57g | 14% |
