Spinach Pasta With Roasted Red Pepper Sauce

Unless God is our Father, we are orphans. But God’s own Son has become our Older Brother. He comes through His Spirit, with His Father, to live with us. The Holy Spirit dwells in our lives, making us a suitable dwelling place to receive the Father and the Son! As a consequence, by the Spirit we learn that we are not abandoned and unloved, but rather that we are loved by the Father, by the Son, and lovingly cared for by the Holy Spirit (John 14:21).

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Grains		Pmonfri1	4	Servings

INGREDIENTS

12	oz	Dried spinach pasta
1		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 -  [email protected] ~or- [email protected]
01-18-1998  Recipe by: Michele Urvater  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 705 Calories From Fat: 398 Total Fat: 46.1g Cholesterol: 62.1mg Sodium: 99.3mg Potassium: 531.3mg Carbohydrates: 57.3g Fiber: 3.8g Sugar: 2.8g Protein: 14.4g