Spinach Pasta With Red Peppers Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
10: , (or more) cloves of garlic,
Pressed,
3 tbsp: Capers plus a bit of caper,
Liquid, (more if you love
Capers),
1 tbsp: Basil,
1 tsp: Rosemary, crushed
1 cup: Water,
1 each: Lemon juice to taste,
3 large: Red peppers, sliced thinly
1 Box: wide spinach noodles, (24
Oz),
Directions:
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.
1.80
Source from luhu.jp
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.
1.80
Source from luhu.jp