INGREDIENTS

INSTRUCTIONS

Using sharp knife, poke small hole in bottom of each bell pepper.
Place on foil-lined baking sheet. Peel garlic cloves and place in
single layer on 10-inch piece of foil. Drizzle garlic with the 1 t
olive oil; sprinkle with the 1/4 t salt. Fold foil around garlic to
totally encase and form a flat packet. Place foil packet on baking
sheet next to peppers. Place under broiler so that tops of peppers  and
foil packet are 3 inches away from heat source. Roast for 15 to  18
minutes, turning peppers and foil packet every 5 minutes until
blisters form over entire skins of peppers. Place peppers in a paper
bag for 10 to 15 minutes to steam. Remove and discard stem, skin, and
seeds. Cut peppers into 1/2-inch strips. In large pot of salted
boiling water, cook pasta according to package directions. Meanwhile,
in large skillet over medium-low heat, heat the 1/2 cup olive oil,
butter, the 1 t salt, and black pepper. Add bell pepper strips and
whole cloves of roasted garlic. When pasta is al dente (slightly
resistant to the bite), drain and add to skillet. Toss to coat pasta.
Serve immediately topped with sprig of fresh basil and parmesan
cheese.  NOTES : Freshly roasted bell peppers and whole cloves of
garlic make  this simple pasta dish a flavor classic. Make ahead tip:
Roast bell  peppers and garlic several hours in advance; set aside
until ready to  cook pasta. Recipe by: Dierberg's Home Economists
Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net>  on
Apr 05, 1998

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 668
Calories From Fat: 490
Total Fat: 55.7g
Cholesterol: 82.5mg
Sodium: 2034.5mg
Potassium: 318.7mg
Carbohydrates: 9.3g
Fiber: 2.8g
Sugar: <1g
Protein: 34.8g