| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe fresh pasta |
| 1 |
|
Red onion, thinly-sliced |
| 2 |
|
Red jalapenos, seeded and |
|
|
thinly-sliced |
| 12 |
oz |
Canned evap skimmed milk |
|
|
Juice and zest of three |
|
|
lemons |
| 1/2 |
c |
Freshly grated pecorino |
|
|
romano |
|
|
Salt and pepper to taste |
INSTRUCTIONS
MOLTO MARIO SHOW #MB5653 Heat 6 quarts of water to boil and add 2
tablespoons of salt. In a 12" to 14" skillet, Saute red onions in
favorite saute liquid until translucent and softened (8 to 10
minutes). Add jalapenos and milk and bring to a boil. Add lemon juice
and zest and boil 1 minute. Remove from heat and set aside. Season
with salt and pepper. Drop pasta into boiling water and cook until
tender yet still "al dente". Drain pasta in colander over sink and
toss hot pasta into pan with cream mixture. Return to heat and
stirring gently, mix well. Add pecorino and toss quickly. Pour into
heated serving platter and serve immediately. Yield: 4 as pasta
course Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Posted to fatfree digest V97 #176 by Jayne Spielman
<[email protected]> on Aug 11, 97
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