| previous | next |
Title: Spinach Pasta with Red Peppers
Categories: Digest Mar Archive
Yield: 5 Servings
| 10 | (or more) cloves of garlic, | |
| Pressed | ||
| 3 | tb | Capers plus a bit of caper |
| Liquid (more if you love | ||
| Capers) | ||
| 1 | tb | Basil |
| 1 | ts | Rosemary, crushed |
| 1 | c | Water |
| 1 | Lemon juice to taste | |
| 3 | lg | Red peppers, sliced thinly |
| 1 | Box wide spinach noodles (24 | |
| Oz) |
Saute garlic, herbs and capers by your favorite saute method. Add water and red peppers, and simmer the red peppers until they are slightly softened. A bit of crunch is a good thing. There should be a fair amount of liquid left when you are done simmering.
Cook some wide spinach noodles (I used 24oz for five of us) until they are just a hair underdone and then drain. Toss them with the peppers and liquid over a low heat until pasta is coated and liquid is absorbed.
Posted to the Fatfree Digest on Fri, 08 Apr 94 13:54:38 by cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas).
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.
1.80á
| previous | next |