| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, Mar95, Archive, Fatfree | 5 | Servings | ||
INGREDIENTS
| 10 | (or more) cloves of garlic, | |
| Pressed | ||
| 3 | tb | Capers plus a bit of caper |
| Liquid (more if you love | ||
| Capers) | ||
| 1 | tb | Basil |
| 1 | ts | Rosemary, crushed |
| 1 | c | Water |
| 1 | Lemon juice to taste | |
| 3 | lg | Red peppers, sliced thinly |
| 1 | Box wide spinach noodles (24 | |
| Oz) |
INSTRUCTIONS
Saute garlic, herbs and capers by your favorite saute method. Add water and red peppers, and simmer the red peppers until they are slightly softened. A bit of crunch is a good thing. There should be a fair amount of liquid left when you are done simmering. Cook some wide spinach noodles (I used 24oz for five of us) until they are just a hair underdone and then drain. Toss them with the peppers and liquid over a low heat until pasta is coated and liquid is absorbed. Posted to the Fatfree Digest on Fri, 08 Apr 94 13:54:38 by cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas). Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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