Yield: 6 servings
|½||Recipe lemon pasta or|
|6 ounces||Uncooked spaghetti|
|2||Cloves garlic; crushed|
|½ cup||Margarine or butter|
|½ cup||Dry white wine or apple juice|
|1 tablespoon||Lemon juice|
|1 tablespoon||Chopped fresh or|
|1 teaspoon||Dried basil leaves|
|½ teaspoon||Freshly ground pepper|
|2 tablespoons||Chopped fresh parsley|
Cook pasta as directed in recipe or on package; drain. Cook garlic in margarine in 1-quart saucepan over medium heat until garlic is golden brown; remove garlic and discard. Stir in wine, capers, lemon juice, basil, salt and pepper. Heat just until hot. Toss with hot pasta. Sprinkle with parsley. 6 SERVINGS (ABOUT ¾ CUP EACH); 260 CALORIES PER SERVING.
Recipe by: Betty Crocker's Cookbook Converted by MM_Buster v2.0l.