| 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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