Yield: 4 Servings
|1 can||Green beans (drained)|
|2 cans||Artichoke hearts (drained)|
|1 \N||Onion; chopped|
|3 \N||Cloves garlic; chopped, approx|
|1 \N||Bottle *CHEAP* (ie. really sweet) champagne|
|\N \N||Fresh dill & basil|
|\N \N||Salt & pepper|
|1 \N||Yellow pepper; diced|
From: IND_STU_CIANO <LCIANO@...> Date: Mon, 22 Jul 1996 12:37:04 +0200 (IST) I find it quite a challenge to find lf pasta sauces that don't involve either tomatoes or dairy products. This original recipe was just passed along to me, and I think it's wonderful! With the kind permission of Paul Johnson, I'm passing it along to you.
Saute onion and garlic in water/wine until onion is clear. Add beans, artichoke hearts, champagne, and juice from half the lemon (add more to your taste). Cook till the artichoke hearts are very soft, remove from stove and food-process everything with fresh basil, dill, salt and pepper to taste. Put back on the stove, add yellow pepper, and simmer until the pepper is fully cooked. Serve warm over pasta.
fatfree digest V96 #202
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .