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Linguine with Tomatoes and Jalapeno
Recipe By : Weight Watchers - July/August 97
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
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1 whole head garlic
1 tsp olive oil
3 tbsp jalapeno pepper -- finely chopped
3 c plum tomatoes -- chopped
3 c hot cooked linguine
1 c grated fresh Parmesan cheese
3 tbsp chopped fresh oregano
2 tbsp fresh lemon juice
1 tbsp anchovy paste
1/4 tsp freshly ground black pepper
Preheat oven to 350°.
Remove white papery skin from garlic heat (do not peel or separate the
cloves). Wrap garlic head in foil. Bake at 350° for 1hour; let cool 10
minutes. Separate cloves; squeze to extract garlic pulp. Discard
skins.
Heat oil in a nonstick skillet over medium-high heat. Add jalapeno
pepper; saute 30 seconds. Add tomato; saute 2 minutes. Remove skillet
from heat; stir in garlic pulp. Add pasta, 1/2 cup cheese, oregano and
next 3 ingredients; toss well. Sprinkle each serving with remaining
cheese and additional pepper, if desired.
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NOTES : Per serving:
cals - 357 - 27%ff
fat - 10.6g
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