Spinach Pasta With Red Peppers

10 (or more) cloves of garlic,

Pressed 3 T Capers plus a bit of caper

Liquid (more if you love Capers) 1 T Basil

1 t Rosemary, crushed

1 c Water

1 ea Lemon juice to taste

3 lg Red peppers, sliced thinly

1 Box wide spinach noodles (24

Oz) Saute garlic, herbs and capers by your favorite saute method. Add water and red peppers, and simmer the red peppers until they are slightly softened. A bit of crunch is a good thing. There should be a fair amount of liquid left when you are done simmering. Cook some wide spinach noodles (I used 24oz for five of us) until they are just a hair underdone and then drain. Toss them with the peppers and liquid over a low heat until pasta is coated and liquid is absorbed. Posted to the Fatfree Digest on Fri, 08 Apr 94 13:54:38 by cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas). 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, km@salata.com. 1.80?