| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
Recipe lemon pasta or |
| 6 |
oz |
Uncooked spaghetti |
| 2 |
|
Cloves garlic, crushed |
| 1/2 |
c |
Margarine or butter |
| 1/2 |
c |
Dry white wine or apple |
|
|
juice |
| 2 |
T |
Capers |
| 1 |
T |
Lemon juice |
| 1 |
T |
Chopped fresh or |
| 1 |
t |
Dried basil leaves |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Freshly ground pepper |
| 2 |
T |
Chopped fresh parsley |
INSTRUCTIONS
Cook pasta as directed in recipe or on package; drain. Cook garlic in
margarine in 1-quart saucepan over medium heat until garlic is golden
brown; remove garlic and discard. Stir in wine, capers, lemon juice,
basil, salt and pepper. Heat just until hot. Toss with hot pasta.
Sprinkle with parsley. 6 SERVINGS (ABOUT 3/4 CUP EACH); 260 CALORIES
PER SERVING. Recipe by: Betty Crocker's Cookbook Converted by
MM_Buster v2.0l.
A Message from our Provider:
“Religion: a mirage. Jesus: reality”