Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 (or more) cloves of garlic, 1 ts Rosemary, crushed
Pressed 1 c Water
3 tb Capers plus a bit of caper 1 ea Lemon juice to taste
Liquid (more if you love 3 lg Red peppers, sliced thinly
Capers) 1 Box wide spinach noodles (24
1 tb Basil 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.

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