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Ingredientes
- 1 1/2 quart Caponata (see recipe)
- 1/2 lb ziti rigate pasta cooked to al dente
- 1 1/2 c. shredded provolone
- 1/2 tsp crushed red pepper flakes Minced parsley for garnish
- 6 c. mixed greens Minced fresh herbs
- 2 Tbsp. red wine vinegar
- 3 Tbsp. extra-virgin extra virgin olive oil Coarse salt to taste Freshly-grnd black pepper to taste
Direcciones
- Preheat broiler to high.
- Reheat Caponata in the microwave or possibly on the stovetop. Cook pasta till al dente in salted water, drain and transfer back into warm pot. Add in warm caponata and combine.
- Transfer pasta and vegetables to a (9- by 13-inch) baking dish. Top with shredded provolone, crushed pepper flakes, and parsley.
- Place baking dish under broiler to brown and bubble cheese. Serve immediately.
- If you prepare a salad, keep it simple. Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 554 | |
| Calories from Fat 480 | 87% |
| Total Fat 53.87g | 67% |
| Saturated Fat 13.9g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 3539mg | 147% |
| Potassium 156mg | 4% |
| Total Carbs 8.76g | 2% |
| Dietary Fiber 6.6g | 22% |
| Sugars 1.37g | 1% |
| Protein 14.72g | 24% |
