Yield: 4 Servings
|1 cup||Tomato sauce|
|4 \N||Cloves garlic, minced|
|2 tablespoons||Diced sundried tomatoes (not|
|\N \N||The oil marinated ones - the|
|\N \N||Dry ones)|
|1 tablespoon||Dried chiles (or to taste)|
|1 tablespoon||Red wine|
|½ cup||Fat free Alpine Lace|
|\N \N||Mozzarella (really tastes|
|\N \N||More like monterey|
|1 \N||Cilantro \"pesto\" (recipe|
Put up water for pasta, add pasta when ready. In the meantime: Saute garlic in wine until soft. Add chiles, saute until fragrant. Add tomato sauce and tomatoes. Simmer until the pasta is done. It will reduce to about ¾ c. When the pasta is done, drain, return to pot, add sauce and cheese and toss.
Top with about 1 T pesto.
Cilantro "Pesto": Process 2 cloves of garlic in food processor. Add 1 cup cleaned cilantro leaves. Puree to a fine paste.
Serves 4 - serve with some nice bread and spinach, lettuce and red pepper salad.
Posted to the Fatfree Digest Wed, 09 Mar 94 08:25:00 by "Hahn, Brenda" <bHahn@...>
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