Spinach Pasta With Red Peppers |
Course : Pasta
Serves: 5 |
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Ingredients:
10 cloves garlic -- (or more) pressed |
3 tablespoons capers plus a bit of caper liquid -- (more if you love capers) |
1 tablespoon basil |
1 teaspoon rosemary -- crushed |
1 cup water |
1 tablespoons lemon juice to taste |
3 large red peppers -- sliced thinly |
24 ounces wide spinach noodles |
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Preparation / Directions:
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.
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Nutritional Information:
31 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 4mg Sodium |
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