Argentinean Olive Pasta & Fresh Fig and Baby Spinach Salad

[Guest guest]

* Exported from MasterCook *

 

Argentinean Olive Pasta & Fresh Fig and Baby Spinach Salad

 

Recipe By : Regina's Vegetarian Table Episode #210 page 168-169 in the

Serving Size : 1 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

6 ounces thin pasta (capellini)

1/2 cup green olive -- quartered

1/3 cup red bell pepper -- diced

1/3 cup green bell pepper -- diced

2 cloves garlic -- minced

dash cayenne

paprika

1/4 teaspoon salt

1 1/2 tablespoons flour

1/4 cup extra virgin olive oil

1/3 cup parmesan cheese -- freshly grated

 

 

 

 

1 cook the pasta to desired doneness. Drain, rinse in cold water, and set

aside.

2 sauté olives, peppers, and garlic in a little water over medium heat until

peppers are soft.

3 in a small bowl, mix cayenne, paprika (use 2 to 3 dashes), and salt with

the flour. Add oil to vegetables. Sprinkle flour mixture over the olive

and peppers and stir. continue cooking over low heat for a few seconds.

4 add the pasta and toss until all noodles are coated and olives are spread

throughout. Toss the Parmesan cheese into pasta at the last minute and serve

immediately.

 

 

 

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

 

 

 

Courage is what it takes to stand up and speak; courage is also what it

takes to sit down and listen.

 

--Winston Churchill

[Guest guest]

That is what you get when I try to do this too early in themorning. I am not

a morning person. Sorry. Here is the web page I got the recipe from. You can

see it was wrong there. Sorry. If anyone has the book maybe they can send

the correct recipe in.

 

http://www.pbs.org/regina/recipes2/series_200/e210r.htm

 

Kathy

 

This recipe looks good but the ingredients listed do not include some of

the ingredients in the name. Figs and Baby Spinach what are the quantities

of spinach and figs? Thanks .

 

Gary

Vancouver, BC

 

At 08:14 AM 6/27/99 -0500, you wrote:

> " Katherine C. Meade " <kmeade

>

> * Exported from MasterCook *

>

> Argentinean Olive Pasta & Fresh Fig and Baby Spinach Salad

>

>Recipe By : Regina's Vegetarian Table Episode #210 page 168-169 in the

>Serving Size : 1 Preparation Time :0:00

>Categories : Vegetarian

>

> Amount Measure Ingredient -- Preparation Method

>-------- ------------ --------------------------------

> 6 ounces thin pasta (capellini)

> 1/2 cup green olive -- quartered

> 1/3 cup red bell pepper -- diced

> 1/3 cup green bell pepper -- diced

> 2 cloves garlic -- minced

> dash cayenne

> paprika

> 1/4 teaspoon salt

> 1 1/2 tablespoons flour

> 1/4 cup extra virgin olive oil

> 1/3 cup parmesan cheese -- freshly grated

>

>

>

>

>1 cook the pasta to desired doneness. Drain, rinse in cold water, and set

>aside.

>2 sauté olives, peppers, and garlic in a little water over medium heat

until

>peppers are soft.

>3 in a small bowl, mix cayenne, paprika (use 2 to 3 dashes), and salt with

>the flour. Add oil to vegetables. Sprinkle flour mixture over the olive

>and peppers and stir. continue cooking over low heat for a few seconds.

>4 add the pasta and toss until all noodles are coated and olives are spread

>throughout. Toss the Parmesan cheese into pasta at the last minute and

serve

>immediately.

>

>

>

> - - - - - - - - - - - - - - - - - -

>

>

>

>Courage is what it takes to stand up and speak; courage is also what it

>takes to sit down and listen.

>

>--Winston Churchill

>

>

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