Spinach Pasta With Roasted Red Pepper Sauce
| 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 - 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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Nutrition (calculated from recipe ingredients)
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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