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Suggest a better descriptionPut peppers into a suacepan with enought water to almost cover. Bring to a boil, then simmer until tender. Remove peppers from the water, reserve the water, and discard the stems and seeds. Chop and place in a blender or food processor. Add garlic to the peppers, together 1 1/4 cups of the cooking water, and blend to pur?e. Transfer to a clean saucepan. Season with salt and pepper and reheat gently. Serve over pasta. Serves 4 Source: "The Complete Vegetarian Cuisine" by Rose Elliot. Palm Beach Post 08/18//97 billspa@icanect.net Recipe by: Rose Elliot Posted to MC-Recipe Digest V1 #788 by Bill Spalding
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 4 | ||
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Calories: 30 | ||
Calories from Fat: 2 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.8mg | 0 % | |
Potassium 186.3mg | 5 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 4.2g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 30
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