Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            cloves  garlic -- (or more)
                        pressed
  3        tablespoons  capers plus a bit of caper
                        liquid -- (more if you love
                        capers)
  1         tablespoon  basil
  1           teaspoon  rosemary -- crushed
  1                cup  water
  1                     lemon juice to taste
  3              large  red peppers -- sliced thinly
  1                box  wide spinach noodles -- (24
  1                 oz  )

Preparation:

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.

Nutritional Information:

31 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 4mg Sodium