Date: Fri, 08 Apr 94 13:54:38 CDT
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)
SPINACH PASTA WITH RED PEPPERS
10 (or more) cloves of garlic, pressed
3 T. capers plus a bit of caper liquid (more if you love capers)
1 T basil
1 t rosemary, crushed
1 c. water
lemon juice to taste
3 large red peppers, sliced thinly
saute garlic, herbs and capers by your favorite saute 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.
kwvegan vegan