Guest guest Posted May 13, 2006 Report Share Posted May 13, 2006 Garlic Spinach Pasta With Red Peppers 5 cloves garlic, pressed 3 tablespoons capers plus a bit of caper liquid, (more if you like capers) 1 tablespoon basil 1 teaspoon rosemary, crushed 1 cup water 1 lemon, juice to taste 3 large red peppers, sliced thinly 1 pkg. wide spinach noodles Saute garlic, herbs and capers. 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, 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. serves 4. Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. Quote Link to comment Share on other sites More sharing options...
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