| Cold Noodles With Artichoke & Roasted Red Pepper Sauce
10 - 12 ounces of flavored linguine
one 12 ounce jar of roasted red peppers, with liquid
one 6 ounce jar of marinated artichokes, with liquid
1 cup of rehydrated or oil-cured sun-dried tomatoes
1 cup of parsley leaves
2 medium carrots, thinly sliced
2 medium firm ripe tomatoes, diced
2 tablespoons of white wine vinegar or white balsamic vinegar
Salt to taste
Freshly-ground black pepper to taste |
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Bring a large pot of water to a boil. Add the linguine and cook at a rapid simmer until al dente, about 8 minutes. Drain the linguine and rinse under cold water until cool.
In the meantime, combine the red peppers and artichokes, their liquids, the sun-dried tomatoes, and parsley in a food processor. Pulse on an off until the mixture is coarsely and evenly chopped.
In a serving bowl, combine the red pepper and artichoke mixture with the linguine in a serving container and toss. Add the carrots, tomatoes, and vinegar. Season to taste with salt and pepper and toss again.
This recipe yields 4 to 6 servings.
Formatted for MC7 07-31-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 11 Calories; trace Fat (3.2% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Vegetable; 0 Other Carbohydrates.
In A Vegetarian Kitchen at http://www.vegkitchen.c |
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