| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg04 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Capers |
|
|
Rinsed and drained and minced |
| 4 |
oz |
Canned diced mild green chiles |
| 1/2 |
c |
Chopped fresh dill |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground pepper |
| 12 |
oz |
Dried orecchiette pasta |
INSTRUCTIONS
In a large bowl, stir in the capers, chiles, dill, garlic, olive oil, salt,
and pepper.
Fill a large pot three-quarters full of water and bring to a boil. Add the
pasta and cook until al dente, about 10 minutes, or according to package
directions. Remove 1/2 cup of the cooking water, then drain the pasta
thoroughly. Add the pasta and reserved cooking water to the sauce. Toss to
combine and coat the pasta evenly with the sauce.
To serve, divide among individual plates. Serves 6. PER SERVING: Calories:
260, Total Fat 3 grams, Saturated Fat 1 gram, Fiber 2 grams, Sodium: 270
mg, Cholesterol: 0 mg, Carbohydrate 48 grams, Protein: 8 grams
Nutrition Action Healthletter, April 1999
Recipe by: Adapted from the Mayo Clinic Williams Sonoma Cookbook
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t confuse God’s patience with his final response”