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CATEGORY CUISINE TAG YIELD
Meats, Dairy Pasta, Peppers 1 Servings

INGREDIENTS

6 Red bell peppers
2 T Olive oil
2 T Butter
1 Onion, chopped
1 Garlic clove, minced
1 1/2 c Chicken broth
Salt
Freshly ground pepper
2 T Chopped fresh basil
1/2 c Heavy cream
1 lb Spinach pasta, cooked

INSTRUCTIONS

Broil peppers until charred on all sides. Place in closed paper bag
and let stand 10 minutes. Remove skin, seeds and membranes and chop.
Heat oil and butter and saute onion and garlic until tender. Add
peppers and broth and simmer, uncovered, for 15 minutes. Transfer to
blender container and puree. Season with salt and pepper, then add
basil and cream. Heat gently, but do not boil. Pour over pasta.  NOTE:
When the budget allows, stir cooked shrimp or crabmeat into red  pepper
sauce.  From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike
Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2598
Calories From Fat: 959
Total Fat: 109.1g
Cholesterol: 555.2mg
Sodium: 1614.9mg
Potassium: 4136mg
Carbohydrates: 332.9g
Fiber: 26.2g
Sugar: 47.4g
Protein: 74.3g


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