Complete Italian Vegetarian Cookbook

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Spaghetti with Roasted Red Peppers and Basil

 

 

* Exported from MasterCook *

 

Spaghetti with Roasted Red Peppers and Basil

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

6 large red bell peppers -- (about 2 1/2 lbs)

--roasted and peeled

1/4 cup extra virgin olive oil

3 tablespoons minced fresh basil leaves

salt & freshly ground pepper to taste

1 pound spaghetti

freshly grated Parmigiano-Reggiano cheese

 

Bring 4 quarts of water to a boil in a large pot for cooking the pasta.

 

Core and seed the roasted peppers and cut them into very thin strips. Place the

pepper strips and their juice in a bowl large enough to old the spaghetti when

cooked. Add the oil, basil, and salt & pepper to taste. Toss gently. (The

peppers can be covered and set aside for several hours.)

 

When the water comes to a boil, add salt to taste and the spaghetti. Cook until

al dente and then drain.

 

Toss the spaghetti with the roasted red pepper sauce and mix well. Divide among

individual bowls and serve immediately with grated cheese passed separately at

the table.

 

 

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Per serving: 589 Calories (kcal); 16g Total Fat; (23% calories from fat); 16g

Protein; 96g Carbohydrate; 0mg Cholesterol; 12mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0