Recipe - Pasta In Southwestern Sauce

One fourth cup Dry sherry
1 tablespoon Minced fresh garlic
One fourth cup Minced shallots
4 Sun dried tomatoes (not oil
Packed) coarsely chopped
2 tablespoon Finely chopped jalapeno
Peppers
2 lg Ripe tomatoes seeded and
Coarsely chopped (or 1 1/2
cup Chopped canned
Plum tomatoes
One half pound Fresh pasta of choice
2 tablespoon Chopped fresh basil
2 tablespoon Chopped fresh parsley

Heat sherry to bubbling in a heavy skillet over med. high heat. Add garlic
and shallots and saute for 3 min. stirring.

Add sundried tomatoes, jalapenos, and regular tomatoes. Reduce heat to
low. Cook, stirring occasionally for 20 min.

Cook pasta while simmering sauce. Drain and rinse.

Add pasta to sauce in skillet, sprinkle with basil and parsely. Toss and
serve immediately.

The original recipe called for 1 tsp of olive oil for sauteing. With the
oil the stats looked like this: Per serving (makes 2) 282 calories, 8 g.
protein, 2 g. fat, 0 cholesterol

Source: Modified from Vegetarian Times I think

Posted by MPAADM@ritvax.isc.rit.edu to the Fatfree Digest [Volume 15 Issue
22] Feb. 22, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip