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Ingredientes
- 1 lb cauliflower
- 1 lrg carrot
- 1/4 tsp dry vegetable flakes (salt substitute) healthy pinch salt
- 4 ounce spaghetti
- 1/2 tsp extra virgin olive oil
- 1/2 tsp clarified butter
- 1 x garlic clove chopped
- 1 pch salt
- 1 pch pepper
- 1/4 tsp madras curry pwdr or possibly to taste
Direcciones
- Break the cauliflower up into separate flowers and chop the stem into chunks. Peel the carrot; slice diagonally, 1/4-inch thick. Boil the cauliflower and carrot in plenty of water seasoned with vegetable flakes and salt. Cook 5 to 6 min.
- Break the spaghetti into thirds and add in to the pot with the cauliflower. Return to boil and cook 4 to 5 min or possibly till pasta and vegetables are fork tender but not mushy. Drain.
- Wipe the pot with a paper towel. Heat the extra virgin olive oil with the clarified butter in the pot. Add in garlic to taste. Add in the liquid removed pasta and vegetables, a healthy pinch each of salt and pepper; toss to coat and hot through. Add in curry pwdr with a light touch. Serve at once garnish with fresh cilantro leaves.
- Description: "Pasta and vegetable side dish with a hint of curry"
- NOTES : (Serves 2 to 3 as side dish). Add in leftover to soup or possibly to a frittata
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 3 servings | |
| Calories 177 | |
| Calories from Fat 18 | 10% |
| Total Fat 2.07g | 3% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 91mg | 4% |
| Potassium 335mg | 10% |
| Total Carbs 33.71g | 9% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.45g | 2% |
| Protein 6.36g | 10% |
