Roasted Red Pepper Sauce (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiments, Sauces & | 4 | Servings | |
INGREDIENTS
| 12 | oz | Dried spinach pasta |
| 1 | Cauliflower head, cut into | |
| florets | ||
| 1/2 | c | Olive oil |
| 1 | Onion, sliced into half | |
| moons | ||
| 1/2 | c | Dry white wine |
| 7 | oz | Roasted red peppers, drained |
| and cut into thin strips | ||
| 4 | oz | Hazelnuts, toasted skinned |
| and chopped | ||
| Salt and freshly ground | ||
| black pepper to taste |
INSTRUCTIONS
Bring water to a boil for pasta. Add pasta and cook until al dente. Steam cauliflower florets separately. When done chop into small bits and hold until later. Heat olive oil in a skillet. Add sliced onions and saute a minute just to start them cooking. Cover the skillet, reduce the heat, and cook until tender about 5 minutes. Add the wine and reduce by half. Add the peppers and saute a moment just to heat through. Season to taste with salt and freshly ground black pepper. Add cauliflower bits just to rewarm. When pasta is done, drain it and transfer to a bowl. Top with sauce and blend the two together. Garnish with toasted hazelnuts. To toast and skin hazelnuts: Set unskinned nuts in a baking pan and roast at 375 degrees until they emit a roasted aroma. Rub the skins off between two cloth towels and discard skins. The nuts are ready to be used. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6540 Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 713
Calories From Fat: 399
Total Fat: 46.1g
Cholesterol: 62.1mg
Sodium: 99.9mg
Potassium: 580.4mg
Carbohydrates: 59.1g
Fiber: 4.5g
Sugar: 2.8g
Protein: 14.6g