| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Pasta, Vegetarian, Vegan, Low-fat, Main dish |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Red bell peppers or- Fresh pimentos -OR- Roasted red peppers -OR- canned/jarred pimentos (whole or sliced) |
| 1 |
c |
Thinly sliced green onions |
| 1 |
cn |
Low-sodium garbanzos (1 lb) drained |
| 3/4 |
c |
Chopped fresh basil leaves OR- Dried basil leaves |
| 1 1/2 |
tb |
Chopped fresh tarragon OR- Dried tarragon |
| 3 |
tb |
Drained canned capers |
| 1 |
lb |
Dried curly pasta (armoniche, rotelle) |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches
below heat, turning until skins are blackened all over, 15 to 17 minutes.
Let cool, then pull off skins, remove stems, and rinse off seeds. (Drain
and seed canned peppers.)
Finely chop peppers in a food processor or with a knife. Place in a 3- to
4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon,
and capers; stir often until steaming, 5 to 7 minutes.
Meanwhile, fill a 5- to 6-quart pan 3/4 full of water; cover and bring to a
boil over high heat. Add pasta and cook, uncovered, until barely tender to
bite, 7 to 8 minutes. Drain pasta and pour into a wide, shallow bowl. Spoon
pepper mixture onto pasta. Mix to serve; season to taste with salt and
pepper.
Per serving: 299 cal. (6 percent from fat); 12 g protein; 2 g fat (0.2 g
sat); 60 g carbo.; 198 mg sodium; 0 mg chol.
* Source: Sunset, July 1993 * Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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