Spinach Pasta with Red Pepper Sauce

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Spinach Pasta with Red Pepper Sauce Ingredients

6 lg Red bell peppers	Salt
2 tb Olive oil	Freshly ground pepper
2 tb Butter	2 tb Chopped fresh basil
1 md Onion, chopped	1/2 c Heavy cream
1 Garlic clove, minced	1 lb Spinach pasta, cooked
1 1/2 c Chicken broth

Instructions for Spinach Pasta with Red Pepper Sauce

Broil peppers until charred on all sides. Place in closed paper bag and let stand 10 minutes. Remove skin, seeds and membranes and chop. Heat oil and butter and saute onion and garlic until tender. Add peppers and broth and simmer, uncovered, for 15 minutes. Transfer to blender container and puree. Season with salt and pepper, then add basil and cream. Heat gently, but do not boil. Pour over pasta. NOTE: When the budget allows, stir cooked shrimp or crabmeat into red pepper sauce. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Main Ingredient: PastaCuisine: Uncategorized