Pasta With Garlic And Herbs (from Dr. Weil -- uses Vermouth)

[Guest guest]

As I noted inside the recipe, I believe I made this and remember it as

good. Using the Vermouth makes this stand out it my mind. I remember

thinking how clever an idea it is in keeping the pasta low-fat.

 

Brenda Adams

 

* Exported from MasterCook *

 

Pasta With Garlic And Herbs (Dr. Weil)

 

Recipe By : 8 Weeks to Optimum Health, Weil, M.D.

Serving Size : 1 Preparation Time :0:00

Categories : Low-Fat Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 pound dried pasta

1 1/3 tablespoons olive oil

2/3 medium onion -- diced

2 cloves garlic -- minced

2/3 cup dry vermouth

salt to taste

1 1/3 dashes hot red-pepper flakes

2/3 teaspoon dried whole oregano

1 1/3 tablespoons fresh basil -- chopped

OR 1 T. dried basil

2 2/3 tablespoons fresh parsley -- chopped

grated parmesan cheese -- optional

 

1. While pasta is cooking, heat the olive oil in a skillet, add the onion,

and saute until it is translucent. Then add the garlic and saute for a

minute more.

 

2. Add the vermouth, salt to taste, the red-pepper flakes, oregano, basil,

and parsley. Mix well and cook over medium-high heat for 5 minutes.

 

3. Pour over cooked, drained pasta, toss well, and serve with grated

Parmesan cheese if desired.

 

The good doctor has a website: http://www.drweil.com. This recipe is in

his book: 8 Weeks to Optimum Health

 

Mc formatted by Brenda Adams <adamsfmle and posted to MC

recipe (way back when) and to Veg-Recipes 5/99.

 

I think I made this recipe and remember it as good. (I recall raving to the

husband as I made the dish about how clever I thought the use of Vermouth

is in keeping the dish low-fat.)

 

 

 

 

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