| 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 |
tb |
Capers |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Chopped fresh or |
| 1 |
ts |
Dried basil leaves |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 2 |
tb |
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
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