| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Digest, Feb95, Fatfree |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dry sherry |
| 1 |
tb |
Minced fresh garlic |
| 1/4 |
c |
Minced shallots |
| 4 |
|
Sun dried tomatoes (not oil |
|
|
Packed) coarsely chopped |
| 2 |
tb |
Finely chopped jalapeno |
|
|
Peppers |
| 2 |
lg |
Ripe tomatoes seeded and |
|
|
Coarsely chopped (or 1 1/2 |
|
c |
Chopped canned |
|
|
Plum tomatoes |
| 1/2 |
lb |
Fresh pasta of choice |
| 2 |
tb |
Chopped fresh basil |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
Heat sherry to bubbling in a heavy skillet over med. high heat. Add garlic
and shallots and saute for 3 min. stirring.
Add sun-dried tomatoes, jalapenos, and regular tomatoes. Reduce heat to
low. Cook, stirring occasionally for 20 min.
Cook pasta while simmering sauce. Drain and rinse.
Add pasta to sauce in skillet, sprinkle with basil and parsely. Toss and
serve immediately.
The original recipe called for 1 tsp of olive oil for sauteing. With the
oil the stats looked like this: Per serving (makes 2) 282 calories, 8 g.
protein, 2 g. fat, 0 cholesterol
Source: Modified from Vegetarian Times - I think
Posted by MPAADM@ritvax.isc.rit.edu to the Fatfree Digest [Volume 15 Issue
22] Feb. 22, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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