1. Cut peppers lengthwise in half. Scrape away and discard the stems, veins and seeds. Chop the peppers coarsely. There should be about two cups 2. Heat the water in a large saucepan and add the peppers. Cook, stirring, about 5 minutes (add more water if required). Add the onions, garlic and red pepper flakes and cook, stirring, 2 minutes longer. Add the stock, salt and pepper. Cover and cook 15 minutes. 3. Ladle the sauce into a blender and blend thoroughly. Return the mixture to the pan and bring to a boil. Cook about 2 minutes and stir in the basil. Serve with the cooked pasta. Note: Can substitute Yellow or Orange peppers Source: Modified by Chris Posted by Chris to the Fatfree Digest [Volume 15 Issue 2] Feb. 2, 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, firstname.lastname@example.org. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 12 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 37.4mg||12 %|
|Sodium 49mg||2 %|
|Potassium 156.1mg||4 %|
|Total Carbohydrate 36.2g||11 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 34.7g|
|Protein 6.9g||10 %|
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Calories per serving: 183
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