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Nutrition Facts
Serving Size 163 g
(Approx. 10 Servings)
Amount Per Serving
Calories 260 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 410 mg 17%
Total Carbohydrate 36 g 12%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 9 g
Vitamin A 10% Iron 10%
Vitamin C 20% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pasta Ribbons With Lemon And Mushroom
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
10  People


Recipe makes 10 Servings

1 Lb H-E-B Pasta Ribbons, cooked and drained
8 Oz mushrooms, sliced
1/4 cup(s) unsalted butter
2/3 cup(s) Clos Du Bois Chardonnay
1 cup(s) Central Market Organics Low Sodium Chicken Broth
1/3 cup(s) lemon, juiced
1 Tsp kosher salt
3/4 Tsp black pepper
4 Oz Goya Sliced Pimientos, drained
1/2 cup(s) Parmesan cheese, grated
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Cook pasta according to package directions.
Saute mushrooms in margarine for 2 minutes.
Add wine, broth, lemon juice, salt and pepper; bring to a boil.
Turn off heat, stir in pimentos and set aside.
Pour pasta into serving dish and toss with lemon mushroom sauce.
Sprinkle Parmesan cheese on top and serve immediately.



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