Recipe - Orecchiette And Capers Verde

1 tablespoon Capers
Rinsed and drained and
minced
4 ounce Canned minced mild green
chiles
One half cup Chopped fresh dill
2 Garlic cloves; minced
1 tablespoon Olive oil
One half teaspoon Salt
One half teaspoon Ground pepper
12 ounce Dried orecchiette pasta

In a large bowl, stir in the capers, chiles, dill, garlic, olive oil, salt,
and pepper.

Fill a large pot threequarters full of water and bring to a boil. Add the
pasta and cook until al dente, about 10 minutes, or according to package
directions. Remove One half cup of the cooking water, then drain the pasta
thoroughly. Add the pasta and reserved cooking water to the sauce. Toss to
combine and coat the pasta evenly with the sauce.

To serve, divide among individual plates. Serves 6. PER SERVING: Calories:
260, Total Fat 3 grams, Saturated Fat 1 gram, Fiber 2 grams, Sodium: 270
mg, Cholesterol: 0 mg, Carbohydrate 48 grams, Protein: 8 grams

Nutrition Action Healthletter, April 1999

Recipe by: Adapted from the Mayo Clinic Williams Sonoma Cookbook

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