Spinach Pasta With Red Peppers Recipe - Cooking Index
Spinach Pasta With Red Peppers Recipe - Cooking Index
| 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 | ) |
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.
Source:
Elizabeth Powell
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