Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 10 (or more) cloves of garlic
- pressed
- 3 tbsp capers plus a bit of caper
- liquid (more if you love
- capers)
- 1 tbsp basil
- 1 tbsp rosemary, crushed
- 1 cup water
- 1 each lemon juice to taste
- 3 large red peppers, sliced thinly
- 1 box wide spinach noodles (24
- oz)
- =
Directions
Saute garlic, herbs and capers by your favorite saute method. Add water and red peppers, and simmer the red peppers until they are slightly softened. A bit of crunch is a good thing. There should be a fair amount of liquid left when you are done simmering. Cook some wide spinach noodles (i used 24oz for five of us) until they are just a hair underdone and then drain. Toss them with the peppers and liquid over a low heat until pasta is coated and liquid is absorbed