Guest guest Posted July 11, 2001 Report Share Posted July 11, 2001 Vegetarin, Low-Fat Red & Green Pasta 2 1/2 lbs. red bell peppers or- Fresh pimentos or 20 ozs. roasted red peppers or canned/jarred pimentos (whole or sliced) 1 c. thinly sliced green onions 1 can low-sodium garbanzos (1 lb), drained 3/4 c. chopped fresh basil leaves or 1/4 c. dried basil leaves 1 1/2 tbsps. chopped fresh tarragon or 1 1/2 tsps. dried tarragon 3 tbsps. drained canned capers 1 lb. dried curly pasta, (armoniche, rotelle) salt and pepper Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches below heat, turning until skins are blackened all over, 15 to 17 minutes. Let cool, then pull off skins, remove stems, and rinse off seeds. (Drain and seed canned peppers.) Finely chop peppers in a food processor or with a knife. Place in a 3- to 4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon, and capers; stir often until steaming, 5 to 7 minutes. Meanwhile, fill a 5- to 6-quart pan 3/4 full of water; cover and bring to a boil over high heat. Add pasta and cook, uncovered, until barely tender to bite, 7 to 8 minutes. Drain pasta and pour into a wide, shallow bowl. Spoon pepper mixture onto pasta. Mix to serve; season to taste with salt and pepper. Makes 4 servings. Calories...299...Fat...2 g...Protein...12 g...Carbs... 60 g...Sodium...198 mg...Fiber...2.3 g. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2001 Report Share Posted July 11, 2001 Thanks for the recipe with BASIL in it.. I am growing some now.. and would love more recipes with basil.. I cant over-do the pesto thing! Also.. to whoever sent the black bean / corn salad recipe.... THANK YOU!! it is gorgeous!! family and guests really enjoy it! -Sandy > " Dancer^ " <coolcook > > > V Red & Green Pasta >Wed, 11 Jul 2001 07:51:23 -0400 > >Vegetarin, Low-Fat Red & Green Pasta > >2 1/2 lbs. red bell peppers or- Fresh pimentos or 20 ozs. >roasted red peppers or canned/jarred pimentos (whole or sliced) >1 c. thinly sliced green onions >1 can low-sodium garbanzos (1 lb), drained >3/4 c. chopped fresh basil leaves or 1/4 c. dried basil leaves >1 1/2 tbsps. chopped fresh tarragon or 1 1/2 tsps. dried tarragon >3 tbsps. drained canned capers >1 lb. dried curly pasta, (armoniche, rotelle) >salt and pepper > >Place fresh bell peppers in a 10- by 15-inch pan. Broil >about 3 inches below heat, turning until skins are >blackened all over, 15 to 17 minutes. Let cool, then >pull off skins, remove stems, and rinse off seeds. (Drain >and seed canned peppers.) >Finely chop peppers in a food processor or with a knife. >Place in a 3- to 4-quart pan over medium-high heat with >onions, garbanzos, basil, tarragon, and capers; stir >often until steaming, 5 to 7 minutes. >Meanwhile, fill a 5- to 6-quart pan 3/4 full of water; >cover and bring to a boil over high heat. Add pasta and >cook, uncovered, until barely tender to bite, 7 to 8 >minutes. Drain pasta and pour into a wide, shallow bowl. >Spoon pepper mixture onto pasta. Mix to serve; season >to taste with salt and pepper. >Makes 4 servings. >Calories...299...Fat...2 g...Protein...12 g...Carbs... >60 g...Sodium...198 mg...Fiber...2.3 g. > > > > _______________ Get your FREE download of MSN Explorer at http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.