Yield: 1 Servings
|2 mediums||Red peppers|
|½ medium||Red onion|
|2 \N||Cloves garlic|
|1 tablespoon||Lemon juice|
|¼ cup||Ff rice milk; (optional)|
|1 tablespoon||Basil; (we used dried)|
|2 \N||Servings angel hair|
toss the 2 peppers whole into a broiler/toaster oven or regular oven at 375 degrees for 20 min., turning every 5 min to make sure all sides are slightly charred. Remove and plunge into ice water, which will shrivel the peppers and allow you to peel the skin off in a breeze. After peeled, seed and coarsely chop the peppers. While the peppers are roasting, water-fry the onion and garlic til they give up (just translucent :-) when done, toss into a food processor and process a few seconds. Add the peppers, lemon juice, and seasonings to the processor and puree til slightly smooth (we used a bit of rice milk to thin it down a bit). Seve immedaitely (it will still be warm) over the pasta.
Posted to fatfree digest V98 #004 by Bloodroses@... (Audney R.
Terry\\) (string bean) on Jan 4, 1998