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    You are in: Home / Recipes / Pasta in the Pink With Red Pepper Puree Recipe
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    Pasta in the Pink With Red Pepper Puree

    Average Rating:

    2 Total Reviews

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    • on October 17, 2014

      I found this very easy to prepare, I cut the recipe for 2 for a lovely dinner. I might add red pepper flakes another time for a little heat in the sauce, but otherwise, enjoyed this very much, thank you! Made for FFF Think Pink 2014

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    • on October 19, 2008

      A REALLY nice twist for a pasta sauce! I blended my tomatoes and peppers together and then mixed it through freshly boiled ravioli with all the other sauce ingredients, and the flavours were amazing together. I did not bake it, as it was a light and quick supper dish for two, but I will next time. I served the cheese on the side, and we ate this with crusty fresh French bread. Made for Think Pink - Breast Cancer Awareness Month in the TOTM forum. Merci - FT:-)

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    Nutritional Facts for Pasta in the Pink With Red Pepper Puree

    Serving Size: 1 (196 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 695.5
     
    Calories from Fat 382
    54%
    Total Fat 42.4 g
    65%
    Saturated Fat 25.9 g
    129%
    Cholesterol 144.3 mg
    48%
    Sodium 564.7 mg
    23%
    Total Carbohydrate 64.0 g
    21%
    Dietary Fiber 4.0 g
    16%
    Sugars 4.9 g
    19%
    Protein 15.7 g
    31%

    The following items or measurements are not included:

    tomatoes in puree

    pecorino romano cheese

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