||SPINACH PASTA WITH RED PEPPERS
||Diabetic, pasta, peppers
10 (or more) cloves of garlic,
3 T Capers plus a bit of caper
Liquid (more if you love
1 T Basil
1 t Rosemary, crushed
1 c Water
1 ea Lemon juice to taste
3 lg Red peppers, sliced thinly
1 Box wide spinach noodles (24
Saute garlic, herbs and capers by your favorite saute method. Add water
and red peppers, and simmer the red peppers until they are slightly
softened. A bit of crunch is a good thing. There should be a fair amount of
liquid left when you are done simmering.
Cook some wide spinach noodles (I used 24oz for five of us) until they are
just a hair underdone and then drain. Toss them with the peppers and
liquid over a low heat until pasta is coated and liquid is absorbed.
Posted to the Fatfree Digest on Fri, 08 Apr 94 13:54:38 by
firstname.lastname@example.org (Cynthia J. Gibas).
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