Recipe - Slim Red And Green Pasta

2 One half pound Red bell peppers
or Fresh pimentos OR
20 ounce Roasted red peppers OR
canned/jarred pimentos
(whole or cut or sliced up )
1 cup Thinly cut or sliced up green onions
1 cn Lowsodium garbanzos (1 lb)
drained
Three fourths cup Chopped fresh basil leaves
OR
One fourth cup Dried basil leaves
1 One half tablespoon Chopped fresh tarragon
OR
1 One half teaspoon Dried tarragon
3 tablespoon Drained canned capers
1 pound Dried curly pasta
(armoniche, rotelle)
Salt
Pepper

Place fresh bell peppers in a 10 by 15inch pan. Broil about 3 inches
below heat, turning until skins are blackened all over, 15 to 17 minutes.
Let cool, then pull off skins, remove stems, and rinse off seeds. (Drain
and seed canned peppers.)

Finely chop peppers in a food processor or with a knife. Place in a 3 to
4quart pan over mediumhigh heat with onions, garbanzos, basil, tarragon,
and capers; stir often until steaming, 5 to 7 minutes.

Meanwhile, fill a 5 to 6quart pan Three fourths full of water; cover and bring to a
boil over high heat. Add pasta and cook, uncovered, until barely tender to
bite, 7 to 8 minutes. Drain pasta and pour into a wide, shallow bowl. Spoon
pepper mixture onto pasta. Mix to serve; season to taste with salt and
pepper.

Per serving: 299 cal. (6 percent from fat); 12 g protein; 2 g fat (0.2 g
sat); 60 g carbo.; 198 mg sodium; 0 mg chol.

* Source: Sunset, July 1993 * Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini