| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta-, Pd | 6 | Servings | |
INGREDIENTS
| 1 | lb | Dried pasta |
| 2 | tb | Olive oil |
| 1 | md | Onion; diced |
| 3 | Cloves garlic; minced | |
| 1 | c | Dry vermouth |
| Salt; to taste | ||
| 1/4 | ts | Hot red-pepper flakes |
| 1 | ts | Dried whole oregano |
| 2 | tb | Chopped fresh basil –or 1 tablespoon dried basil |
| 1/4 | c | Chopped fresh parsley |
| Grated Parmesan cheese; optional |
INSTRUCTIONS
While the pasta is cooking, heat the olive oil in a skillet, add the onion and saute until it is translucent. Then add the garlic and saute for a minute more. Add the vermouth, salt to taste, the red-pepper flakes, oregano, basil and parsley. Mix well and cook over medium-high heat for 5 minutes. Pour the sauce over cooked, drained pasta, toss well, and serve with grated Parmesan cheese if desired. Yield: 6 servings Nutrional Information: 395 calories and 16.5 grams of fat (Courtesy of "8 Weeks to Optimum Health" by Dr. Andrew Weil) RECIPE FOR HEALTH SHOW #RHC127 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 21, 1997 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 27, 1998
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