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Ingredientes
- 2 bn fresh basil leaves only
- 4 c. cake flour
- 2 x Large eggs
- 1 c. whole lowfat milk
- 1/4 c. freshly-grated pecorino
- 10 Tbsp. extra-virgin extra virgin olive oil
- 3 x garlic cloves sliced thin
- 3 med zucchini halved lengthwise, and cut 1/4"-thk half-moons
- 8 x cherry tomatoes halved
- 1 tsp chile flakes
- 1/4 c. finely-minced flat-leaf parsley leaves Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Bring a pot of water to a boil and fill bowl with ice cubes and water. Blanch the basil in the boiling water for 10 seconds, then refresh in the ice water. Drain and chop finely.
- Make a mound of the flour, then make a well in the center. Crack the Large eggs into the well, pour the lowfat milk over, and add in the basil. Using a fork, stir the egg mix slowly into the flour to create a wet dough. Add in the grated cheese and, working now with your hands, bring the dough together and knead 8 to 10 min to create a smooth dough. Allow to rest 15 min covered in plastic wrap.
- Set up a pasta rolling machine and cut off a piece of pasta dough the size of a tennis ball. Roll the pasta through the rollers on the widest setting, then fold it by thirds and run it through again on the same setting. Repeat this three times, being careful to add in very little flour, as it will dry out the pasta. Run the pasta through the next two thinner settings. It should be quite thick.
- Lay the sheet of pasta onto a floured cutting board and use a knife to cut crosswise into 1/3-inch strips. Lay the cut noodles on a kitchen towel and cover with another. Roll and cut the remaining pasta the same way.
- Bring 6 qts of water to a boil and add in 2 Tbsp. of salt. In a 12 to 14-inch saute/fry pan, heat 6 Tbsp. of the oil and the garlic over medium heat till the garlic is light golden, 2 to 3 min. Add in the zucchini and cook till just soft, 2 to 3 min. Add in the tomatoes and chili flakes and cook for 2 more min. Remove from heat.
- Drop the pasta into the boiling water and cook till tender yet al dente, about 3 min. Drain and toss into the pan with the zucchini and place pan over high heat. Cook to heat through, about 1 minute, and pasta and sauce have become one.
- Add in the parsley and toss with the remaining 4 Tbsp. of oil, off the heat. Pour into a heated serving bowl and serve with pepper.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 515g | |
| Recipe makes 4 servings | |
| Calories 913 | |
| Calories from Fat 352 | 39% |
| Total Fat 39.88g | 50% |
| Saturated Fat 6.84g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 87mg | 4% |
| Potassium 927mg | 26% |
| Total Carbs 119.86g | 32% |
| Dietary Fiber 5.4g | 18% |
| Sugars 9.26g | 6% |
| Protein 19.22g | 31% |
