Basil pasta
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]iw۶\ 9oۜ7Ej{gqR'Mlm$w$JM 3f@aß5Il|e;u<>y~>&he!]םfY}Nq/6'ξ|e`0Pl̴4:ij[S Ezw eYDz(\>a­2apTIQ6d(o5xm6ZN-(k$MdV=fmz.;E0 =d^9d v頯\5ER mk΂^  Y;}rZ.lt%ѢyZVo:#R8# h8 `I]>﷮+"Y&ʽ1C--1IS+*iQXs^Z$Ϭdnw^N %Oc9><8Ց MiNk<ˌVRe(o`S,rń"(:x[ L 阔pΚ,l {QW؎Vfճ@p&A)peIyztLKHR.1/s}WcN\*{iPv 1TJשjg}lAuStY|%fnȧ&4dFGD'Qsutb[?OiN%?>?͟>BE{yѫOOggI>ă'Q!ZN槟GѣKy6#W?s>q$>#ѷsģO؃s1 걇l|tPV ke9KngV,]W- (4iGW5u7l$T[C(dJ]*xg/槧g3v:/.8y1hz}pbq^}W= QԠԀ\w7w_47 Q9gҨoag/ػG׾ogpT.\srvTcwV!Mrg_KܵAOiy Qq >x3PeŠ{Ix{ݷ`EW~ty!h86k2%4-[* tK_(r5׈ y5 !'WsÏgWWL}Ğ] xtj)q?@$&ܔ'5Vrb@ML*2:+yȯ.n.0&,ҍ˛Kf$G!XY*LP7/m}n>Yɋw/ z]AG„MK ;vsn C`_@56 =`c$ulnȍt},b ʜj80lܵkgCGDLr{83(N| .Dy<:39.jqg0:&%i:8SJHMHK5x]B s1\ā#goR :h]ȃrTZj XpSi T hLD㱎~xQFH.T!ZPGvB\Rԁ@rPul6 [~EE`C< |1cD6L *YkіfLc\G {qi<9K#_d :e:_e t 4m!{DM}0҃QzMi5˵h[$ ɡ + t5Ǵ< -iiA?3JS 1|o! \j^YObZ-7:g3 CcqL#-L(L ( ScAB0ӂ1p_Pa[]{xtk 8<2EVwL[ܳ`C8)Lƴziyi$G|SkutЮa 34҆H>a|t #0mnRg]L¡1QHc2I:6\t| 5!Mw|Ԇ/ u`3&i1x72dZ[u4!r&9g򗌥#]auiBLYe3d9QHæa=p/Yzƽ?\h!q4'eL[T':PGe igt3#H8x޴P fwsNq?'!6-k@+e}Vt|D:V ,u7t lb9a.brESWeihؼKTK L(`t%Aԁ91 #Lc+@DӻJ(4nY;#yy .'M-]`"gYi+\kELT8w,X/q^K/ߙF_mXZ6҇8\ 8\ig$3ma\ =uFIƵD^86Ӗpc- ~vC-#2& TSeX +Tf}cM@GO\}[<9NxPAݦ-:^چZmx)w ±n%nܗj}ߩvg[ -Wg-[Y9~_ mܶWmJoVL}[Q> Ԧ3ymG<˝c8Cڑ>8mXa[1^L n)vkY/`-nil5&m_h8WǵeXMHCT9
Basil pasta
  Pasta    Italian    Low Fat  
Last updated 10/4/2011 8:07:15 PM. Recipe ID 33520. Report a problem with this recipe.
]iw۶\ 9oۜ7Ej{gqR'Mlm$w$JM 3f@aß5Il|e;u<>y~>&he!]םfY}Nq/6'ξ|e`0Pl̴4:ij[S Ezw eYDz(\>a­2apTIQ6d(o5xm6ZN-(k$MdV=fmz.;E0 =d^9d v頯\5ER mk΂^  Y;}rZ.lt%ѢyZVo:#R8# h8 `I]>﷮+"Y&ʽ1C--1IS+*iQXs^Z$Ϭdnw^N %Oc9><8Ց MiNk<ˌVRe(o`S,rń"(:x[ L 阔pΚ,l {QW؎Vfճ@p&A)peIyztLKHR.1/s}WcN\*{iPv 1TJשjg}lAuStY|%fnȧ&4dFGD'Qsutb[?OiN%?>?͟>BE{yѫOOggI>ă'Q!ZN槟GѣKy6#W?s>q$>#ѷsģO؃s1 걇l|tPV ke9KngV,]W- (4iGW5u7l$T[C(dJ]*xg/槧g3v:/.8y1hz}pbq^}W= QԠԀ\w7w_47 Q9gҨoag/ػG׾ogpT.\srvTcwV!Mrg_KܵAOiy Qq >x3PeŠ{Ix{ݷ`EW~ty!h86k2%4-[* tK_(r5׈ y5 !'WsÏgWWL}Ğ] xtj)q?@$&ܔ'5Vrb@ML*2:+yȯ.n.0&,ҍ˛Kf$G!XY*LP7/m}n>Yɋw/ z]AG„MK ;vsn C`_@56 =`c$ulnȍt},b ʜj80lܵkgCGDLr{83(N| .Dy<:39.jqg0:&%i:8SJHMHK5x]B s1\ā#goR :h]ȃrTZj XpSi T hLD㱎~xQFH.T!ZPGvB\Rԁ@rPul6 [~EE`C< |1cD6L *YkіfLc\G {qi<9K#_d :e:_e t 4m!{DM}0҃QzMi5˵h[$ ɡ + t5Ǵ< -iiA?3JS 1|o! \j^YObZ-7:g3 CcqL#-L(L ( ScAB0ӂ1p_Pa[]{xtk 8<2EVwL[ܳ`C8)Lƴziyi$G|SkutЮa 34҆H>a|t #0mnRg]L¡1QHc2I:6\t| 5!Mw|Ԇ/ u`3&i1x72dZ[u4!r&9g򗌥#]auiBLYe3d9QHæa=p/Yzƽ?\h!q4'eL[T':PGe igt3#H8x޴P fwsNq?'!6-k@+e}Vt|D:V ,u7t lb9a.brESWeihؼKTK L(`t%Aԁ91 #Lc+@DӻJ(4nY;#yy .'M-]`"gYi+\kELT8w,X/q^K/ߙF_mXZ6҇8\ 8\ig$3ma\ =uFIƵD^86Ӗpc- ~vC-#2& TSeX +Tf}cM@GO\}[<9NxPAݦ-:^چZmx)w ±n%nܗj}ߩvg[ -Wg-[Y9~_ mܶWmJoVL}[Q> Ԧ3ymG<˝c8Cڑ>8mXa[1^L n)vkY/`-nil5&m_h8WǵeXMHCT9



 
      Title: Basil pasta 
 Categories: Eat-lf mail, Italian, Low fat, Main dishes
      Yield: 4 Servings
 
      2 c  All-Purpose Flour; *Note,
           -(1C)
    1/2 c  Egg Beaters 99% Egg
           -Substitute; **Note, (1/4C)
      1 ts Salt; (1/2 Tsp)
           Water; (To Half Load Line)
      2 tb Dried Basil
 
  Full Load Serves 4 - 6 -- Half Load (2-4):
  
  *NOTE: A Popeil measuring cup
  
  **NOTE: Or equivalent to 2 eggs, beaten
  
  Note: The Full Load recipe calls for 1 T olive oil. The half load
  recipe calls for 1 T olive oil. I omit the oil completely. Because I
  eliminate the oil I do heat the dye before I extrude. What I do is to
  heat up about 34/ C water in a 1 C measurement in the microwave..NOT
  TO BOILING THOUGH. Then when the water is warm enough I remove it
  from the microwave and lower the dye into it. DON'T DROP the dye
  ....lower it carefully to avoid splashes and nasty burns. I usually
  let it sit in the hot water for about 1 - 1/2 minutes and the put it
  on the machine and start extruding immediately.
  
  Equivalents: One Popeil Measuring Cup is equivalent to 1 2/3 C
  standard measurement.
  
  Use the mix and then extrude in any shape that you prefer. We made
  this into fettucine.
  
  This was very good!!
  
  Entered into MasterCook and tested for you by Reggie Dwork & Jeff
  Dwork 
  
  NOTES : Cal 245.6, Fat 0.7g, Carb 50.3g, Fib 0.4g, Pro 8.5g, Sod
  577mg, CFF 2.6%. Recipe 




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Recipe ID 33520 (Apr 03, 2005)

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