CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Grains | French | Dishes, Pasta | 2 | Servings |
INGREDIENTS
8 | oz | Spaghetti |
1/4 | c | Olive oil |
1 | Clove garlic, minced | |
4 | Yellow or red bell pepper | |
1 ounce cut in thin | ||
julienne strips | ||
4 | Basil leaves, cut into | |
chiffonade | ||
4 | Sun-dried tomatoes, packed | |
in olive oil cut into | ||
skinny slivers | ||
4 | oz | French green beans, steamed |
until crisp | ||
Salt and freshly ground | ||
black pepper | ||
2 | T | Toasted pine nuts |
INSTRUCTIONS
Bring salted water to a boil and boil for a few seconds. Add the peppers, cover and cook for 5 minutes until tender. Add basil, sun dried tomatoes and green beans and simmer for a minute or until heated through. Season to taste with salt and pepper. Drain pasta and portion out. Top with vegetables and sprinkle with pine nuts. Yield: 2 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 # PS6564 Posted to MC-Recipe Digest V1 #494 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 892
Calories From Fat: 429
Total Fat: 49g
Cholesterol: 0mg
Sodium: 250.9mg
Potassium: 926.5mg
Carbohydrates: 97.4g
Fiber: 11.4g
Sugar: 5.2g
Protein: 20.8g