Spinach Pasta with Red Peppers
10 (or more) cloves of garlic, Pressed 3 T Capers plus a bit of caper Liquid (more if you love Capers) 1 T Basil 1 t Rosemary, crushed 1 c Water 1 ea Lemon juice to taste 3 lg Red ...
Ingredients
- 10(or more) cloves of garlic,
- 1tsp rosemary, crushed
- 1cup water
- 1ea lemon juice to taste
- 3large red peppers, sliced thinly
- 1box wide spinach noodles (24
Directions
- 1
10 (or more) cloves of garlic, Pressed 3 T Capers plus a bit of caper Liquid (more if you love Capers) 1 T Basil 1 t Rosemary, crushed 1 c W
- 2
Add water and red peppers, and simmer the red peppers until they are slightly softened
- 3
A bit of crunch is a good thing
- 4
There should be a fair amount of liquid left when you are done simmering
- 5
Cook some wide spinach noodles (I used 24oz for five of us) until they are just a hair underdone and then drain
- 6
Toss them with the peppers and liquid over a low heat until pasta is coated and liquid is absorbed
- 7
Posted to the Fatfree Digest on Fri, 08 Apr 94 13:54:38 by cgibas@wraightc3.life.uiuc.edu (Cynthia J
- 8
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