Spinach Pasta with Red Peppers
Yield
5 servingsPrep
15 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | cloves |
garlic
pressed |
|
| 3 | tablespoons |
capers
plus liquid |
|
| 1 | tablespoon |
basil
|
|
| 1 | teaspoon |
rosemary leaves
crushed |
|
| 1 | cup |
water
|
|
| 1 | each |
lemon juice
to taste |
|
| 3 | large |
sweet red bell peppers
thinly |
|
| 1 | box |
pasta, spinach fettuccine
wide |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | cloves |
garlic
pressed |
|
| 45 | ml |
capers
plus liquid |
|
| 15 | ml |
basil
|
|
| 5 | ml |
rosemary leaves
crushed |
|
| 237 | ml |
water
|
|
| 1 | each |
lemon juice
to taste |
|
| 3 | large |
sweet red bell peppers
thinly |
|
| 1 | box |
pasta, spinach fettuccine
wide |
*
|
Directions
Sauté garlic, herbs and capers by your favorite sauté 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.
