| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Digest, Oct. | 1 | Servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 1 | Clove garlic, crushed | |
| 1/2 | c | White wine |
| 1/4 | c | Fresh lemon juice |
| 1 | Chopped tomato | |
| x | Fresh ground pepper | |
| x | Basil |
INSTRUCTIONS
In a sauce pan that has heated for a minute, add 1 tsp olive oil and 1 clove garlic, crushed. Cook until the garlic just turns brown. [optional] Add (or start out with): 1/2 cup white wine and cook until it is reduced by half. (Most of the alcohol is gone by this point, but there is still good flavor.) Add 1/4 cup fresh lemon juice and one chopped tomato and cook for two minutes more. It is really simple and leaves a lot of flavor for the pasta. I also like to add fresh ground pepper and basil, You should experiment with the spices you like. I don't think they take away too much from the flavor of the pasta. I hope you try it! Posted by Suzanne LeTarte <ind00601@pegasus.cc.ucf.edu>. Recipes extracted from the FATFREE Vegetarian Mailing List/Digest Fatfree Digest [Volume 11 Issue 6], Oct. 6, 1994, collection copyright Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV, a Meal-Master utility by Rodney Grantham. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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