Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 10 Garlic - (or more) Pressed 3 tablespoons 45ml Capers plus a bit of caper Liquid - (more if you love Capers) 1 tablespoon 15ml Basil 1 teaspoon 5ml Rosemary - crushed 1 cup 237ml Water 1 Lemon juice to taste 3 Red peppers - sliced thinly (large) 1 Wide spinach noodles - (24 1 )

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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