| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Green beans (drained) |
| 2 |
cn |
Artichoke hearts (drained) |
| 1 |
|
Onion; chopped |
| 3 |
|
Cloves garlic; chopped, approx |
| 1 |
|
Lemon |
| 1 |
|
Bottle *CHEAP* (ie. really sweet) champagne |
|
|
Fresh dill & basil |
|
|
Salt & pepper |
| 1 |
|
Yellow pepper; diced |
INSTRUCTIONS
From: IND_STU_CIANO <LCIANO@aurora.liunet.edu>
Date: Mon, 22 Jul 1996 12:37:04 +0200 (IST)
I find it quite a challenge to find lf pasta sauces that don't involve
either tomatoes or dairy products. This original recipe was just passed
along to me, and I think it's wonderful! With the kind permission of Paul
Johnson, I'm passing it along to you.
Saute onion and garlic in water/wine until onion is clear. Add beans,
artichoke hearts, champagne, and juice from half the lemon (add more to
your taste). Cook till the artichoke hearts are very soft, remove from
stove and food-process everything with fresh basil, dill, salt and pepper
to taste. Put back on the stove, add yellow pepper, and simmer until the
pepper is fully cooked. Serve warm over pasta.
fatfree digest V96 #202
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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