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Ingredientes
- 1/2 lb buckwheat noodles
- 1 1/2 Tbsp. extra virgin olive oil
- 2 x garlic cloves chopped
- 1/4 c. dry white wine (or possibly vegetable stock)
- 1 med zucchini thinly sliced
- 1 med yellow summer squash thinly sliced
- 6 ounce frzn minced spinach - (to 8) thawed
- 1/4 c. grated organic Parmesan cheese (or possibly Parmesan-style soy cheese) Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Bring water to a boil in a large pot. Add in the noodles and cook at a steady simmer till al dente, about 5 to 7 min. Drain at once and transfer to a covered serving dish.
- In the meantime, heat the oil in a skillet. Saute/fry the garlic for a minute or possibly two, till golden brown, then add in the wine and squashes. Cook till the squashes are tender-crisp. Add in the spinach, cover, and cook just till everything is well heated through.
- Transfer to the serving bowl and toss with the noodles. Add in the Parmesan cheese, and season to taste with salt and pepper. Toss again. Serve at once.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 113 | |
| Calories from Fat 64 | 57% |
| Total Fat 7.27g | 9% |
| Saturated Fat 1.84g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 134mg | 6% |
| Potassium 419mg | 12% |
| Total Carbs 6.0g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.29g | 2% |
| Protein 5.17g | 8% |
