| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Digest, Oct., Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
|
Clove garlic, crushed |
| 1/2 |
c |
White wine |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
|
Chopped tomato |
|
x |
Fresh ground pepper |
|
x |
Basil |
INSTRUCTIONS
In a sauce pan that has heated for a minute, add 1 tsp olive oil and 1
clove garlic, crushed. Cook until the garlic just turns brown. [optional]
Add (or start out with): 1/2 cup white wine and cook until it is reduced
by half. (Most of the alcohol is gone by this point, but there is still
good flavor.) Add 1/4 cup fresh lemon juice and one chopped tomato and
cook for two minutes more.
It is really simple and leaves a lot of flavor for the pasta. I also like
to add fresh ground pepper and basil, You should experiment with the
spices you like. I don't think they take away too much from the flavor of
the pasta. I hope you try it!
Posted by Suzanne LeTarte <ind00601@pegasus.cc.ucf.edu>. Recipes extracted
from the FATFREE Vegetarian Mailing List/Digest Fatfree Digest [Volume 11
Issue 6], Oct. 6, 1994, collection copyright Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV, a Meal-Master utility by Rodney Grantham.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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