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  1. 08 Apr

  2. 38 CDT

  3. 3.life.uiuc.edu (Cynthia J. Gibas)

  4. SPINACH PASTA WITH RED PEPPERS

  5. 10 (or more) cloves of garlic, pressed

  6. 3 T. capers plus a bit of caper liquid (more if you love capers)

  7. 1 T basil

  8. 1 t rosemary, crushed

  9. 1 c. water

  10. lemon juice to taste

  11. 3 large red peppers, sliced thinly

  12. 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

  13. bit of crunch is a good thing. There should be a fair amount of liquid left when you are done simmering.

  14. 24oz for five of us

  15. just a hair underdone and then drain. Toss them with the peppers and liquid

  16. over a low heat until pasta is coated and liquid is absorbed.

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