regina - pappardelle romano (plain text)

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Pappardelle Romano

 

Recipe By :Regina Campbell

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Season 5

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Amount Measure Ingredient -- Preparation Method

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1/4 cup vegetable broth -- (1/4-1/2)

3 tablespoons extra-virgin olive oil -- (3-4)

2 medium tomatoes -- diced

3 cloves minced garlic

1/3 cup pitted black olives -- coarsely chopped

1 tablespoon capers

salt and pepper to taste

1/2 bunch fresh spinach (2-3 cups) -- cleaned and stemmed

8 ounces wide pasta noodles

1/3 cup grated parmesan

 

1. Cook the noodles according to package directions.

 

2. Meanwhile, in a large skillet heat the broth over medium heat. Add the

tomatoes, olives, capers, garlic, salt and pepper. Cook for 2-3 minutes.

 

3. Add the spinach and cook for about 30 seconds until the spinach begins to

wilt. At the end of the cooking, add the olive oil, stir well and remove from

the heat.

 

4. Place the cooked noodles on a serving platter. Spoon the vegetables over the

top, or you can place the cooked noodles into the skillet and mix with the

vegetables and serve. Sprinkle the parmesan on top. Serve hot.

 

Description:

" Serves 4 to 6 "

Source:

" Regina's Vegetarian Table 506 "

S(VegRecipes):

" Hanneman (kitpath) on 05-Sep-2001 "

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Per Serving (excluding unknown items): 129 Calories; 12g Fat (79.1% calories

from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; trace Cholesterol;

225mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0