| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 1 |
|
Whole head garlic |
| 1 |
ts |
Olive oil |
| 3 |
tb |
Jalapeno pepper; finely chopped |
| 3 |
c |
Plum tomatoes; chopped |
| 3 |
c |
Hot cooked linguine |
| 1 |
c |
Grated fresh Parmesan cheese |
| 3 |
tb |
Chopped fresh oregano |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Anchovy paste |
| 1/4 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
Preheat oven to 350°.
Remove white papery skin from garlic heat (do not peel or separate the
cloves). Wrap garlic head in foil. Bake at 350° for 1hour; let cool 10
minutes. Separate cloves; squeze to extract garlic pulp. Discard skins.
Heat oil in a nonstick skillet over medium-high heat. Add jalapeno pepper;
saute 30 seconds. Add tomato; saute 2 minutes. Remove skillet from heat;
stir in garlic pulp. Add pasta, 1/2 cup cheese, oregano and next 3
ingredients; toss well. Sprinkle each serving with remaining cheese and
additional pepper, if desired.
NOTES : Per serving: cals - 357 - 27%ff fat - 10.6g
Recipe by: Weight Watchers - July/August 97 Posted to Digest
eat-lf.v097.n176 by The Taillons <taillon@access.mountain.net> on Jul 12,
1997
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”