Spaghetti alla Fantasia

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Spaghetti alla Fantasia

 

Recipe By :Renee Schettler

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 pound spaghetti

~ (may substitute any shape pasta)

3 tablespoons extra virgin olive oil

1 onion -- thinly sliced

4 orange bell peppers

~ seeded & thinly sliced lengthwise

6 fresh basil leaves

~ thinly sliced

~ plus additional for garnish

salt and freshly ground black pepper -- to taste

4 ounces Gorgonzola cheese -- (optional)

~ 4 to 6 ounces

~ dolce latte

 

Bring a large pot of water to a boil. Cook the pasta according to package

directions.

 

In a skillet over medium heat, heat the oil. Add the onion and bell peppers

and cook, stirring occasionally, until the vegetables are tender and just

beginning to brown at the edges, about 10 minutes. Remove the skillet from

the heat, add the basil and salt and black pepper to taste. Stir to combine.

 

Drain the pasta. Return it to the pot and crumble and add the cheese, if

using, and toss gently until it begins to melt. Add the vegetable mixture

and toss again. Sprinkle with additional basil and serve immediately.

 

Adapted from Pasta Fresca by Viana la Place and Evan Kleiman; William Morrow

& Co; ISBN: 0060935081; (June 19, 2001)

 

Source:

" http://www.washingtonpost.com/ -- September 5, 2001; Page F03 "

S(Formatted for MasterCook by):

" Vicky; vcb1 "

Copyright:

" Copyright 2001 The Washington Post Company "

 

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Per Serving (excluding unknown items): 622 Calories; 21g Fat (30.3% calories

from fat); 21g Protein; 88g Carbohydrate; 3g Dietary Fiber; 25mg

Cholesterol; 404mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1/2

Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Here's a basic recipe that's quick, simple and terrific just as it

is.

 

Now play around with it.

 

Instead of blue cheese, use whichever variety you like and happen to have on

hand, from a creamy goat cheese to an aged Gouda to a hard

Parmigiano-Reggiano.

 

For those already calculating the fat grams in that ounce of cheese, skip

it. In the time it takes to cook the pasta, you could grill, broil or sear

some boneless, skinless chicken breast, then just slice it and toss it in

for a low-fat dish.

 

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