Mediterranean Sauce

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " February 05, 2002 " >

<Summ>

<Nam>

Mediterranean Sauce

</Nam></Summ>

<RcpE name= " Mediterranean Sauce " author= " Dreena Burton " >

<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " olive oil " unit= " tablespoon " qty= " 1 " >

<IPrp>

(to saute)

</IPrp>

</IngR>

<IngR name= " red onions " unit= " cup " qty= " 1/2 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " chili powder " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " sea salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " freshly ground black pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " diced tomatoes " unit= " can " qty= " 1 " >

<IPrp>

(28 oz.) drained

</IPrp>

</IngR>

<IngR name= " garlic cloves " qty= " 5 " >

<IPrp>

(5 to 7) minced

</IPrp>

</IngR>

<IngR name= " white wine " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " artichoke hearts " unit= " cup " qty= " 1 " >

<IPrp>

(from can or jar), drained, patted dry, and roughly chopped

</IPrp>

</IngR>

<IngR name= " kalamata and/or black olives " unit= " cup " qty= " 1/4 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " fresh spinach " unit= " cups " qty= " 4 " >

<IPrp>

(4 to 5) roughly chopped

</IPrp>

</IngR>

<IngR name= " fresh basil leaves " unit= " cup " qty= " 1 " >

<IPrp>

packed, torn or cut into pieces

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " tablespoon " qty= " 1 " >

<IPrp>

(for finishing) (optional)

</IPrp>

</IngR>

<IngR name= " fresh parsley " unit= " tablespoons " qty= " 2 " >

<IPrp>

chopped (for finishing) (optional) (2 to 3)

</IPrp>

</IngR>

<IngR name= " soy.rice parmesan " unit= " tablespoon " qty= " 1 " >

<IPrp>

(for finishing) (optional) (1 to 2)

</IPrp>

</IngR>

<DirS>

<DirT>

Colorful, flavorful, chunky, zesty: what more could you ask for in a pasta

sauce?

</DirT>

<DirT>

In a saucepan, heat the 1 tbsp olive oil over medium heat. Add onions, chili

powder, sea salt, and black pepper, and saute for 4-5 minutes, until onions

soften. Add tomatoes and garlic and cook for another 4-5 minutes. Turn heat to

high and add wine. Cook for a minute or two, to allow some of the liquid to

evaporate and the alcohol to burn off Reduce heat to low, add artichokes,

olives, spinach, and basil. (Add spinach and basil just a few minutes before

serving, so they won & apos;t overcook.) Toss for just a minute or two, until

spinach wilts but is still bright green. Add cooked pasta immediately, as well

as the optional 1 tbsp olive oil. Season with additional sea salt and black

pepper and sprinkle with optional fresh parsley and soy/rice parmesan if

desired. Serves 4. & #013; & #010; & #013; & #010;For 4 servings, per serving (not

including pasta): Calories: 218; & #013; & #010;Total Fat: 9 g (Sat. Fat: 1.1 g);

Cholesterol: 0 mg; Carbohydrate: 26.2 g; & #013; & #010;Fiber: 8.4 g; Protein: 8.4

g. & #013; & #010;

</DirT>

</DirS>

<Srce>

The Everyday Vegan

</Srce>

<CpyR>

2001 Dreena Burton

</CpyR>

</RcpE></mx2>