Title: Spinach Pasta with Roasted Red Pepper Sauce
Categories: Pmonfri1
Yield: 4 servings

12 oz Dried spinach pasta
1 sm Cauliflower head; cut into
-florets
1/2 c Olive oil
1 Onion; sliced into thin
Half moons
1/2 c Dry white wine
1 Jar Roasted red peppers -
-(7oz); drained, and
Cut into thin strips
4 oz Hazelnuts; toasted, skinned,
And chopped
Salt; to taste
Freshly-ground black pepper;
-to taste

Bring water to a boil for pasta. Add pasta and cook until al dente. Steam
cauliflower florets separately. When done chop into small bits and hold
until later. Heat olive oil in a skillet. Add sliced onions and saute a
minute just to start them cooking. Cover the skillet, reduce the heat, and
cook until tender about 5 minutes. Add the wine and reduce by half. Add the
peppers and saute a moment just to heat through. Season to taste with salt
and freshly-ground black pepper. Add cauliflower bits just to rewarm. When
pasta is done, drain it and transfer to a bowl. Top with sauce and blend
the two together. Garnish with toasted hazelnuts. To toast and skin
hazelnuts: Set unskinned nuts in a baking pan and roast at 375 degrees
until they emit a roasted aroma. Rub the skins off between two cloth towels
and discard skins. The nuts are ready to be used. This recipe yields 4
servings.

Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD
NETWORK - (Show # PS-6540 broadcast 01-04-1998) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

01-18-1998

Recipe by: Michele Urvater

Converted by MM_Buster v2.0l.