Angel Hair Pasta with Mussels and Red Pepper Sauce Menu
Sweetness and spice pair well in both the entrée and the dessert in this menu. (Serves 4)
Toasted French bread
Pound cake with strawberry-pepper sauce*
* Combine 3 tablespoons brown sugar, 1 1/2 teaspoons balsamic vinegar, 1/8 teaspoon freshly ground black pepper, and 6 ounces frozen strawberries in a small saucepan; bring to a boil. Combine 1 tablespoon cornstarch and 1 tablespoon water, stirring with a whisk. Add to pan. Boil 1 minute, stirring constantly. Serve over sliced reduced-fat pound cake.
Cooking Light, January 2007
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