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    You are in: Home / Recipes / Fire Island Veggie Pasta Recipe
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    Fire Island Veggie Pasta

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 20, 2009

      I halved the recipe, but increased the quantity of mushrooms. I also cut my zucchini into half moon slices . I did add a little salt and pepper! Great recipe....I think I may increase the ratio of veggies to pasta next time just to decrease the carbs. Can't wait to try this with other combinations of veggies. Thanks for posting another winner!

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    • on August 04, 2009

      I made this dish over the weekend and it was so good. So many of my favorite flavors in one dish. Instead of the green beans I used asparagus. I will make this one again.

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    • on June 23, 2009

      This was really good! We used penne pasta and all ingredients listed. The melted cheese is so yummy wrapped around and thru the veggies. Great flavor and simple to make. Thanks for sharing the recipe. :)

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    • on June 14, 2009

      This was GREAT! It was just bursting with fresh veggie flavor and bright, beautiful color! I had to take the bowl away from the table because my husband couldn't stop eating it! He said "this is so good I could eat this until I explode." He just loved it- we all did. Encouraged by your suggestion to add in-season veggies, I made some changes that I think really added something extra to your great dish. I coated the string beans, zucchini, yellow squach and red peppers with 2 tbsp of the olive oil, 1 tsp lemon pepper, 1/2 tsp salt and 1 tsp garlic powder and then I grilled them. Then I took the other 2 tbsp of oil and sauted everything according to step 2. I added the tomatoes and wine to this and cooked it down a little and then mixed everything up together. I also added grilled, diced chicken breast (also seasoned with lemon-pepper) to make this a complete meal. Thanks so much Bakin Baby for a meal I will make again and again! Made for Holiday Tag.

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    Nutritional Facts for Fire Island Veggie Pasta

    Serving Size: 1 (352 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 478.0
    Calories from Fat 175
    Total Fat 19.4 g
    Saturated Fat 4.8 g
    Cholesterol 14.6 mg
    Sodium 193.0 mg
    Total Carbohydrate 55.5 g
    Dietary Fiber 5.3 g
    Sugars 8.3 g
    Protein 15.6 g

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