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Title: Crisp Pasta Pancake with Spicy Pepper Relish
Categories: Pasta Diet Vegetable Side dish
Yield: 8 Servings
| 1 | lg | Red bell pepper |
| 1 | lg | Yellow bell pepper |
| 8 | Fresh serrano chilies - (red or green) | |
| 1 | c | Sugar |
| 2/3 | c | Distilled white vinegar |
| 8 | oz | Fresh capellini |
| 1 | tb | Sesame oil |
| 2 | tb | Salad oil |
Stem and seed peppers and chilies; slice into thin strips. In a large bowl, mix together peppers, chilies, sugar and vinegar. Transfer mixture to a nonstick frying pan. Cook and stir over medium heat until most of liquid has evaporated, about 30 minutes.
Meanwhile, cook pasta according to package directions. Drain pasta completely, then transfer to a bowl and toss with sesame oil to coat.
Heat a 12-inch pizza pan in a 500 F. oven until hot, about 5 minutes. Without turning off oven, remove pizza pan. Coat pan evenly with the salad oil, then spread pasta in pan. Return pan to oven and bake pasta on lowest rack until golden brown (about 20 minutes).
Slide out pancake onto a serving platter. Top with pepper mixture and cut into wedges.
Per serving: 257 calories, 3 grams fat (including .5 grams saturated; 12 percent total fat), 0 milligrams cholesterol, 5 milligrams sodium.
Adapted from a recipe in "Low-Fat Pasta Cookbook" Typed for you by Karen Mintzias
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