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Recipe: Egg Noodles with Tomato Broth And Basil

Categories: Stewart6

Yield: 4 servings

      5 lg Ripe tomatoes; chopped
      1 ts Salt
      1 pn Freshly-ground black pepper
      3 tb Balsamic vinegar
      1    Garlic clove; smashed
      4 tb Extra-virgin olive oil
      1 lb Fresh fava beans; shelled
      4 oz Haricots verts or regular
           -- green beans
      8 oz Tagliarini; see * Note
      2 c  Basil leaves; julienned

Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"

Per serving: 157 Calories (kcal); 14g Total Fat; (75% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 547mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.


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