| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe fresh pasta |
| 1 |
md |
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 <jayne@deve1.ejv.com> on Aug 11,
97
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