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Entrees - Maindishes
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None
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Ingredients |
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2 lbs red peppers, chopped into 2-inch pieces
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1/4 c olive oil
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1 Tbsp coarsely chopped garlic
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1 Tbsp dried basil
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1 lg yellow onion, chopped into 2-inch pieces
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2 c chicken broth (low-sodium)
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1 box farfalle
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Crushed red pepper flakes, to taste
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Instructions |
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Saute peppers and onions in olive oil in large skillet for 10 minutes on medium-high heat. Add garlic and saute 5 more minutes.
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Add red pepper flakes for extra kick here. Add chicken stock and cook 15 minutes more on high heat.
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Pour everything into blender and puree. Stir in 1 Tbsp of dried basil
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Serve over farfalle pasta with fresh romano cheese.
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Originally Submitted
9/15/2010
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