| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Digest, Mar95, Archives |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Ziti |
| 1 |
c |
Tomato sauce |
| 4 |
|
Cloves garlic, minced |
| 2 |
tb |
Diced sundried tomatoes (not |
|
|
The oil marinated ones – the |
|
|
Dry ones) |
| 1 |
tb |
Dried chiles (or to taste) |
| 1 |
tb |
Red wine |
| 1/2 |
c |
Fat free Alpine Lace |
|
|
Mozzarella (really tastes |
|
|
More like monterey |
|
|
Jack) |
| 1 |
|
Cilantro "pesto" (recipe |
|
|
Follows) |
INSTRUCTIONS
Put up water for pasta, add pasta when ready. In the meantime: Saute
garlic in wine until soft. Add chiles, saute until fragrant. Add tomato
sauce and tomatoes. Simmer until the pasta is done. It will reduce to
about 3/4 c. When the pasta is done, drain, return to pot, add sauce and
cheese and toss.
Top with about 1 T pesto.
Cilantro "Pesto": Process 2 cloves of garlic in food processor. Add 1 cup
cleaned cilantro leaves. Puree to a fine paste.
Serves 4 - serve with some nice bread and spinach, lettuce and red pepper
salad.
Posted to the Fatfree Digest Wed, 09 Mar 94 08:25:00 by "Hahn, Brenda"
<[email protected]>
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
[email protected] using MMCONV. Archived through kindness of Karen
Mintzias, [email protected].
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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