Name: Spinach Pasta with Roasted Red Pepper Sauce
Ingredients: 12 oz Dried spinach pasta; 1 sm Cauliflower head; cut into florets; 1/2 c Olive oil; 1 Onion; sliced into thin; Half moons; 1/2 c Dry white wine; 1 Jar Roasted red peppers - (7oz); drained, and; Cut into thin strips; 4 oz Hazelnuts; toasted, skinned,; And chopped; Salt; to taste; Freshly-ground black pepper; to taste

In 1 Peter 1:6 we read, “In this you greatly rejoice, even though now for a little while, if necessary, you have been distressed by various trials.” Only in the Christian faith can we speak of joy and distress in the same sentence! You see, if my faith is to be pure faith, it will weather the fiery tested when tried. And how is that faith proven? It keeps trusting God and thus greatly rejoicing, even when experiencing distress.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains		Pmonfri1	4	servings

INGREDIENTS

12	oz	Dried spinach pasta
1	sm	Cauliflower head; cut into florets
1/2	c	Olive oil
1		Onion; sliced into thin
		Half moons
1/2	c	Dry white wine
1		Jar Roasted red peppers – (7oz); drained, and
		Cut into thin strips
4	oz	Hazelnuts; toasted, skinned,
		And chopped
		Salt; to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

Bring water to a boil for pasta. Add pasta and cook until al dente. Steam
cauliflower florets separately. When done chop into small bits and hold
until later. Heat olive oil in a skillet. Add sliced onions and saute a
minute just to start them cooking. Cover the skillet, reduce the heat, and
cook until tender about 5 minutes. Add the wine and reduce by half. Add the
peppers and saute a moment just to heat through. Season to taste with salt
and freshly-ground black pepper. Add cauliflower bits just to rewarm. When
pasta is done, drain it and transfer to a bowl. Top with sauce and blend
the two together. Garnish with toasted hazelnuts. To toast and skin
hazelnuts: Set unskinned nuts in a baking pan and roast at 375 degrees
until they emit a roasted aroma. Rub the skins off between two cloth towels
and discard skins. The nuts are ready to be used. This recipe yields 4
servings.
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD
NETWORK - (Show # PS-6540 broadcast 01-04-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-18-1998
Recipe by: Michele Urvater
Converted by MM_Buster v2.0l.

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