Pasta with garlic and herbs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried pasta |
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion; diced |
| 3 | Cloves garlic; minced | |
| 1 | cup | Dry vermouth |
| Salt; to taste | ||
| ¼ | teaspoon | Hot red-pepper flakes |
| 1 | teaspoon | Dried whole oregano |
| 2 | tablespoons | Chopped fresh basil --or 1 tablespoon dried basil |
| ¼ | cup | Chopped fresh parsley |
| Grated Parmesan cheese; optional | ||
Directions
While the pasta is cooking, heat the olive oil in a skillet, add the onion and saute until it is translucent. Then add the garlic and saute for a minute more.
Add the vermouth, salt to taste, the red-pepper flakes, oregano, basil and parsley. Mix well and cook over medium-high heat for 5 minutes.
Pour the sauce over cooked, drained pasta, toss well, and serve with grated Parmesan cheese if desired.
Yield: 6 servings
Nutrional Information: 395 calories and 16½ grams of fat (Courtesy of "8 Weeks to Optimum Health" by Dr. Andrew Weil) RECIPE FOR HEALTH SHOW #RHC127 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MCBuster formatted by Gail Shermeyer <4paws@...> on Mar 21, 1997 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 27, 1998