MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title: Angel Hair Pasta with Lemon and Garlic
  Categories: Starch, Low-fat
       Yield: 4 servings
  
 MMMMM----------------IN THE KITCHEN WITH ROSIE; D---------------------
  
   1 ts Olive oil 2 Garlic cloves, peel & mince 1/2 c Dry white wine 1/4
   c Lemon juice 1 c Tomato, chopped (1 medium) 4 oz Spinach angel hair
   pasta - dried 4 oz Semoliina angel hair pasta - dried 1/4 c Fresh
   basil, chopped 2 tb Parmesan cheese, grated Black pepper
   
   Bring a large pot of water to a boil over high heat and maintain at a
   boil.
   
   Put the olive oil and garlic in a saut. pan and cook over medium heat
   just until the garlic begins to brown.  Remove the saut. pan from the
   heat and pour in the wine.  Return it to the heat.  Cook for another
   1 to 2 minutes, until the wine has been reduced by half.  Stir in the
   lemon juice and tomato.  Remove the pan from the heat.
   
   Place the pasta in the boiling water and cook to desired doneness, 30
   seconds to 1 minute.  Drain the pasta and put it into a warm serving
   bowl. Add the basil, Parmesan cheese, and black pepper, along with
   the tomato mixture.  Toss and serve immediately.
   
   Fat per serving = 4.1 grams Calories per serving = 291
   
   Delicate angel hair pasta demands a light and elegant sauce, such as
   this simple white wine mixture flecked with bits of fresh tomato and
   basil. It’s a terrific first course of luncheon dish.  I find the
   spinach and semolina varieties to be somewhat sturdier than plain
   wheat-flour angel hair pasta, but you still need to handle them
   carefully. Cook for only 30 seconds to 1 minute, toss, and serve
   immediately.
   
   I prefer dried pasta to fresh for several reasons, not the least of
   which is that it lacks the fat and cholesterol of the fresh variety,
   which is made with eggs.  Better-quality dried pastas can be
   purchased in a seemingly endless range of flavors--usually at a
   fraction of the price of fresh.  They hold up to the most robust of
   sauces and are simpler to cook.
   
   If you use fresh pasta, be sure to separate the strands before adding
   them to the pot so tht they don't stick together while cooking.  Time
   carefully. Fresh pasta is done in 3 to 5 minutes and can be
   overcooked easily.
   
   Nutritional information per serving:  xx calories,   xx gm protein,
   xx mg cholesterol,  xx gm carbohydrate,  xx mg sodium, x.x gm fiber,
   xx gm fat ( x gm sat,  x gm mono,  x gm poly), x.x mg iron,  xx mg
   calcium, x% of calories from fat.
   
   Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
   71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
   Cookbook and PlanoNet Lowfat & Luscious echoes
   
   From: Debra Antes                     Date: 06-28-94 The Lunatic
   Fringe Bbs (901) F-Cooking
   
   From: Sylvia Steiger                  Date: Wed, 24 Jan 96
  
 MMMMM