| 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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