| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Digest, Feb95, Fatfree |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Very Red Sweet Red Peppers |
| 2 |
tb |
Water to saute |
| 2 |
c |
Coarsely chopped onions |
| 2 |
ts |
Minced garlic |
| 1/2 |
ts |
Hot red pepper flakes (opt) |
| 1 |
c |
Vegtable stock |
|
|
Salt & Pepper to taste |
| 1/4 |
c |
Chopped Basil |
| 1 |
lb |
Cooked pasta |
INSTRUCTIONS
1. Cut peppers lengthwise in half. Scrape away and discard the stems,
veins and seeds. Chop the peppers coarsely. There should be about two
cups
2. Heat the water in a large saucepan and add the peppers. Cook, stirring,
about 5 minutes (add more water if required). Add the onions, garlic and
red pepper flakes and cook, stirring, 2 minutes longer. Add the stock, salt
and pepper. Cover and cook 15 minutes.
3. Ladle the sauce into a blender and blend thoroughly. Return the mixture
to the pan and bring to a boil. Cook about 2 minutes and stir in the
basil. Serve with the cooked pasta.
Note: Can substitute Yellow or Orange peppers
Source: Modified by Chris
Posted by Chris to the Fatfree Digest [Volume 15 Issue 2] Feb. 2, 1995.
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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