MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Slim Red and Green Pasta
 Categories: Pasta, Vegetarian, Vegan, Low-fat, Main dish
      Yield: 8 servings
 
  2 1/2 lb Red bell peppers
           -or- Fresh pimentos -OR-
     20 oz -- Roasted red peppers -OR-
           -- canned/jarred pimentos
           -- (whole or sliced)
      1 c  Thinly sliced green onions
      1 cn Low-sodium garbanzos (1 lb)
           -- drained
    3/4 c  Chopped fresh basil leaves
           -OR-
    1/4 c  -Dried basil leaves
  1 1/2 tb Chopped fresh tarragon
           -OR-
  1 1/2 ts -Dried tarragon
      3 tb Drained canned capers
      1 lb Dried curly pasta
           -- (armoniche, rotelle)
           Salt
           Pepper
 
  Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches
  below heat, turning until skins are blackened all over, 15 to 17
  minutes. Let cool, then pull off skins, remove stems, and rinse off
  seeds. ( Drain and seed canned peppers.) Finely chop peppers in a
  food processor or with a knife.  Place in a 3- to 4-quart pan over
  medium-high heat with onions, garbanzos, basil, tarragon, and capers;
  stir often until steaming, 5 to 7 minutes. Meanwhile, fill a 5- to
  6-quart pan 3/4 full of water; cover and bring to a boil over high
  heat. Add pasta and cook, uncovered, until barely tender to bite, 7
  to 8 minutes. Drain pasta and pour into a wide, shallow bowl. Spoon
  pepper mixture onto pasta. Mix to serve; season to taste with salt
  and pepper. Per serving: 299 cal. (6 percent from fat); 12 g protein;
  2 g fat (0.2 g sat); 60 g carbo.; 198 mg sodium; 0 mg chol. s/
  
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   ------- Recipe via Meal-Master (tm) v8.00 (BB)
 
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