| 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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