Ingredients
- 1 box wide spinach noodles
- 1 c water
- 3 t capers a bit of caper (plus)
- 1 t basil
- 1 t rosemary
- 3 slices peppers (red)
- some caper
Oz) 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. Posted to the Fatfree Digest on Fri, 08 Apr 94 13:54:38 by cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas). Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80�