Title: Pasta in Southwestern Sauce
Categories: Pasta Sauce Ethnic
Yield: 1 Servings

1/4	c	Dry sherry
1	tb	Minced fresh garlic
1/4	c	Minced shallots
4		Sun dried tomatoes (not oil
		Packed) coarsely chopped
2	tb	Finely chopped jalapeno
		Peppers
2	lg	Ripe tomatoes seeded and
		Coarsely chopped (or 1 1/2
	c	Chopped canned
		Plum tomatoes
1/2	lb	Fresh pasta of choice
2	tb	Chopped fresh basil
2	tb	Chopped fresh parsley

Heat sherry to bubbling in a heavy skillet over med. high heat. Add garlic and shallots and saute for 3 min. stirring.

Add sun-dried tomatoes, jalapenos, and regular tomatoes. Reduce heat to low. Cook, stirring occasionally for 20 min.

Cook pasta while simmering sauce. Drain and rinse.

Add pasta to sauce in skillet, sprinkle with basil and parsely. Toss and serve immediately.

The original recipe called for 1 tsp of olive oil for sauteing. With the oil the stats looked like this: Per serving (makes 2) 282 calories, 8 g. protein, 2 g. fat, 0 cholesterol

Source: Modified from Vegetarian Times - I think

Posted by MPAADM@ritvax.isc.rit.edu to the Fatfree Digest [Volume 15 Issue 22] Feb. 22, 1995.

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

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