| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, Fatfree, Feb95 | 4 | Servings | ||
INGREDIENTS
| 2 | Very Red Sweet Red Peppers | |
| 2 | T | Water to saute |
| 2 | c | Coarsely chopped onions |
| 2 | t | Minced garlic |
| 1/2 | t | Hot red pepper flakes, opt |
| 1 | c | Vegtable stock |
| Salt & Pepper to taste | ||
| 1/4 | c | Chopped Basil |
| 1 | lb | Cooked pasta |
INSTRUCTIONS
1995 Cut peppers lengthwise in half. Scrape away and discard the stems, veins and seeds. Chop the peppers coarsely. There should be about two cups Heat the water in a large saucepan and add the peppers. Cook, stirring, about 5 minutes (add more water if required). Add the onions, garlic and red pepper flakes and cook, stirring, 2 minutes longer. Add the stock, salt and pepper. Cover and cook 15 minutes. Ladle the sauce into a blender and blend thoroughly. Return the mixture to the pan and bring to a boil. Cook about 2 minutes and stir in the basil. Serve with the cooked pasta. Note: Can substitute Yellow or Orange peppers Source: Modified by Chris Posted by Chris to the Fatfree Digest [Volume 15 Issue 2] Feb. 2, 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“Famous last words: I’ll get right with God later”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 491
Calories From Fat: 21
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 18.1mg
Potassium: 597.5mg
Carbohydrates: 99.7g
Fiber: 7.5g
Sugar: 6.9g
Protein: 17.3g