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8 servings
suggest servings
| 12 | ounces | pasta, rotini | |
| 12 | ounces | artichoke hearts | |
| 10 | ounces | sweet red bell peppers, roasted | |
| 1/2 | pound | shrimp | cooked, diced |
| 1/2 | pound | bay scallops | cooked |
| 1 | can | anchovy fillets | |
| 10 | ounces | olives | pitted |
| 1 1/2 | cloves | garlic | crushed |
| 2/3 | cup | olive oil | |
| 1/4 | cup | wine vinegar | |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | |
| 1/4 | teaspoon | basil |
Cook rotini al dente, drain and cool.
Drain artichoke hearts and halve.
Drain peppers and juliene, drain olives.
Add shrimp, scallops. peppers. artichokes and olives to pasta. In blender put oil, vinegar, anchovies, garlic, basil, salt and pepper to taste.
Add PRINCE PARMESAN CHEESE to mixture.
Add to pasta mixture. Toss.
| % Daily Value* | |
| Total Fat 27.0g | 41% |
| Saturated Fat 5.0g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 1002mg | 42% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 3.0g | 11% |
| Sugars 1.0g | |
| Protein 20.0g | 40% |
| Vitamin A | 14% | Vitamin C | 34% | |
| Calcium | 16% | Iron | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
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General:Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail....
Just want to say, fabulous and excellent, they are the best spring rolls I have ever tasted, thai sauce let these lovely rolls even more tasty, I just love them.
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