| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Linguine or other pasta |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
|
Garlic clove; minced |
| 4 |
tb |
Butter |
| 1 |
c |
Roasted red peppers; cut into 1/4 inch strips |
| 2 |
tb |
Chopped fresh basil |
| 1/4 |
ts |
Freshly ground pepper |
| 1 |
ts |
Chopped fresh parsley |
INSTRUCTIONS
In a large pot of lightly salted boiling water, cook linguine until al
dente. Drain.
In a 1-quart microproof baking dish, microcook olive oil and garlic on high
45 seconds, or until garlic releases its fragrance and is tender but not
brown. Stir in butter, peppers, basil and pepper. Cover with wax paper and
cook on high for 1 minute, or until heated through and flavors have
developed.
To serve, toss pasta and sauce, sprinkle with parsley.
Serves 4.
Posted to recipelu-digest Volume 01 Number 578 by molony <molony@scsn.net>
on Jan 22, 1998
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”