Peppers And Spaghetti, The Leaner Way (mf)

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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Italian	Dishes, Pasta	4	Servings

INGREDIENTS

8	oz	Spaghetti
2	T	Olive oil
2		Cloves garlic, minced
1		Green bell pepper
		seeded/julienned
1		Yellow bell pepper, seeded/
		julienned
		Chicken broth
2		Fresh ripe tomatoes, finely
		chopped
4		Flat anchovies, minced
2	T	Capers drained and chopped
1/4	c	Chopped fresh Italian
		parsley
		Salt

INSTRUCTIONS

In a large pot bring salted water to a boil. Add spaghetti and cook
for about 8 to 10 mins, until firm to the bite or according to package
directions.  In a nonstick skillet saute garlic in olive oil for a few
moments. Add  julienned green and yellow bell peppers. Add some broth,
cover and  cook 5 to 7 minutes or until peppers are really tender.  Add
tomatoes and saute just to heat gently. Add capers and anchovies  and
remove from heat; taste for seasoning.  When spaghetti is done, drain
and dry, and portion it out and toss  with peppers, and garnish with
chopped parsley.  Yield: 4 servings Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights  Reserved  Recipe by: PASTA MONDAY TO FRIDAY SHOW
#PS6530  Posted to MC-Recipe Digest V1 #484 by 4paws@netrax.net
(Shermeyer-Gail) on Feb 12, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 349 Calories From Fat: 84 Total Fat: 9.5g Cholesterol: 0mg Sodium: 1185.5mg Potassium: 727.7mg Carbohydrates: 51.9g Fiber: 5.5g Sugar: 5.6g Protein: 15.1g