* Exported from MasterCook *
Cauliflower and Grilled Red Pepper Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
2 large red bell peppers -- seeded and quartered
1 large cauliflower -- cut into florets
20 black olives -- pitted
6 tablespoons whipping cream
4 sprigs fresh tarragon -- chopped
To serve: cooked pasta to serve 4 people
4 sprigs fresh Italian parsley
Broil peppers until skin chars. Let stand and then peel off the skin. Cut peppers into strips.
Cook cauliflower florets in 1 to 1 1/2 minutes in boiling salted water. It should still be crunchy.
Cut olives into quarters.
Place cauliflower florets, pepper strips, olives and whipping cream in a saucepan and bring to a boil. Add tarragon.
Spoon over pasta and garnish with sprigs of parsley.
Makes 4 servings.
The idea for this sauce came from a salad served at Orso, a new-wave Italian-style restaurant in London's Covent Garden. I like the punchy combination of olives, red peppers and cauliflower even better with pasta and it looks particular attractive served with elbow macaroni.
Source:
"Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
"July 2009"
Copyright:
"1997"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 148 Calories; 11g Fat (63.4% calories from fat); 3g Protein; 11g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 243mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
Change settings via the Web (Yahoo! ID required)
Change settings via email: Switch delivery to Daily Digest | Switch format to Traditional
Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe
No comments:
Post a Comment