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Receta Farfalle al Melone (farfalle pasta with melon) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Add a photoHave you ever thought of substituting melon for tomatoes in your pasta dish? Try this refreshing cool summertime pasta dish.Hope you can get locally grown cantaloupes for this one! This recipe is from my best selling book The Basic Art of Italian Cooking and The Basic Art of Italian Cooking by Maria Liberati tm at http://www.marialiberati.com/blog2
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Ingredientes
- 1/2 (medium) cantaloupe
- Juice of ½ fresh lemon
- 1 lb farfalle pasta
- 1 handful fresh arugula
- 5 tablespoons of extrq virgin olive oil
- freshly ground black pepper
- Optional-2 ozs. Prosciutto ham
Direcciones
- Cook pasta according to package directions till al dente. Cut cantaloupe into cubes. Cut prosciutto into long, thin strips. Clean, wash and gently dry, fresh arugula. When pasta is al dente, drain and quickly run cold water on the pasta. Drain and place in a large serving dish or bowl. Drizzle olive oil on top, then pour in fresh lemon juice. Toss pasta. Add in fresh cantaloupe cubes, prosciutto, arugula. Toss gently to mix. Grate fresh black pepper on top and serve.
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 141g | |
| Calories 48 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 380mg | 11% |
| Total Carbs 11.53g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 11.09g | 7% |
| Protein 1.21g | 2% |
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