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David Copperfield’s Spicy Penne With Fontina Cheese

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CATEGORY CUISINE TAG YIELD
Dairy Veg02 6 Servings

INGREDIENTS

1 lb Penne pasta
1/4 c Olive oil
1 1/2 c Frozen & thawed peas, 1/2 c.
less 10 oz
pk
2 Yellow onions, cut julienned
1 c Fresh basil leaves, chopped
1/4 c Dry white wine
1 Lemon, juice of
1 1/2 c Newman's Own All-Natural
Diavolo Sauce or
Your favorite
1/2 t Crushed red pepper flakes
or more
8 oz Fontina cheese, grated
Salt, optional
Parmesan cheese, grated for
at table

INSTRUCTIONS

Bring a large pot of salted water to a boil. Add the penne and cook
according to the package directions until tender but firm. Drain well
and keep warm.  Meanwhile, heat the oil in a lg saute pan over high
heat until hot.  Add the peas, onions, and basil leaves, and cook,
stirring, for 5  minutes. Add the wine and lemon juice, and cook for 3
minutes. Add  the sauce and pepper flakes and bring to a simmer,
stirring, until  hot. Stir in the fontina cheese and cook for barely 30
seconds, until  semi-melted.  Add the penne to the sauce and toss well.
Taste and add salt if  needed.  Serve at once in heated bowls,
sprinkled with parmesan cheese.  Serving Ideas : warm breadsticks
Recipe by: Newman's Own Cookbook by P. Newman/A.E Hotchner  Converted
by MM_Buster v2.0l.

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“Jesus: Eternal Combustion Protection”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 703
Calories From Fat: 260
Total Fat: 29.6g
Cholesterol: 68.8mg
Sodium: 879.6mg
Potassium: 495.3mg
Carbohydrates: 73.7g
Fiber: 9g
Sugar: 7.1g
Protein: 34.8g


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