Pasta with garlic and herbs

Yield: 6 Servings

Measure Ingredient
1 pounds Dried pasta
2 tablespoons Olive oil
1 medium Onion; diced
3 \N Cloves garlic; minced
1 cup Dry vermouth
\N \N 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
\N \N Grated Parmesan cheese; optional

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

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