| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pasta, Peppers | 1 | Servings | |
INGREDIENTS
| 6 | Red bell peppers | |
| 2 | T | Olive oil |
| 2 | T | Butter |
| 1 | Onion, chopped | |
| 1 | Garlic clove, minced | |
| 1 1/2 | c | Chicken broth |
| Salt | ||
| Freshly ground pepper | ||
| 2 | T | Chopped fresh basil |
| 1/2 | c | Heavy cream |
| 1 | lb | Spinach pasta, cooked |
INSTRUCTIONS
Broil peppers until charred on all sides. Place in closed paper bag and let stand 10 minutes. Remove skin, seeds and membranes and chop. Heat oil and butter and saute onion and garlic until tender. Add peppers and broth and simmer, uncovered, for 15 minutes. Transfer to blender container and puree. Season with salt and pepper, then add basil and cream. Heat gently, but do not boil. Pour over pasta. NOTE: When the budget allows, stir cooked shrimp or crabmeat into red pepper sauce. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2598
Calories From Fat: 959
Total Fat: 109.1g
Cholesterol: 555.2mg
Sodium: 1614.9mg
Potassium: 4136mg
Carbohydrates: 332.9g
Fiber: 26.2g
Sugar: 47.4g
Protein: 74.3g