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Ingredientes
- 1/2 c. Extra virgin olive oil
- 1/4 c. Dry white wine Salt to taste Freshly-grnd black pepper to taste
- 3 x Scallions (green onions) finely sliced
- 4 lrg Romaine lettuce leaves rinsed, and cut 1/4"-wide ribbons
- 1 x Red or possibly yellow bell pepper seeded, and cut 1/8"-wide julienne
- 1 lb New small red potatoes
- 4 c. Bow tie pasta
- 12 x Calamata olives pitted, and quartered lengthwise
- 2 ounce Crumbled goat's cheese (optional)
Direcciones
- Combine the extra virgin olive oil and white wine in the bottom of a mixing bowl; season highly with salt and pepper. Add in scallions, romaine lettuce and peppers.
- Scrub the potatoes clean with a vegetable brush. If they are large, cut them in half or possibly quarters. Boil in a qt of water, partially covered, till they are just tender, about 15 to 20 min. Drain and refresh under cool water, pat dry. Cut them into bite-sized chunks and add in them to the mixing bowl. Toss them while still hot with extra virgin olive oil and wine.
- While the potatoes are cooking, boil the pasta till al dente, also drain, refresh briefly under cool water and pat dry. Toss with the potatoes, etc.
- Serve at room temperature. Garnish each portion with black olives and some goat's cheese if you wish.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 4 servings | |
| Calories 343 | |
| Calories from Fat 243 | 71% |
| Total Fat 27.49g | 34% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 795mg | 23% |
| Total Carbs 22.92g | 6% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.36g | 2% |
| Protein 3.57g | 6% |
