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Ingredientes
- 1 x recipe Basic Fresh Egg Pasta Dough (see recipe)
- 1 x carrot cut tiny dice
- 1 x celery rib cut tiny dice
- 1 x sweet red pepper cut tiny dice
- 1 x tomato cut tiny dice
- 1 x zucchini cut tiny dice
- 1 Tbsp. freshly-squeezed lemon juice
- 3 Tbsp. extra-virgin extra virgin olive oil
- 8 x basil leaves torn Salt to taste Freshly-grnd black pepper to taste Parmigiano-Reggiano for grating
Direcciones
- Roll the pasta out to the thinnest setting on a pasta rolling machine. Using a pasta cutter or possibly very sharp knife, cut the pasta into ribbons 1/8-inch thick. Set aside on a tray dusted with semolina flour, and cover with a clean, damp dish towel till ready to cook.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
- In a large, non-reactive bowl, combine all vegetables and toss with the lemon juice, extra virgin olive oil and salt and pepper to taste.
- Drop the pasta into the boiling water and cook 1 minute. Drain and add in to the bowl with the dressed vegetables. Add in the basil leaves and toss to coat. Divide among 6 warmed pasta bowls and serve topped with grated Parmigiano-Reggiano.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 6 servings | |
| Calories 74 | |
| Calories from Fat 61 | 82% |
| Total Fat 6.89g | 9% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 178mg | 5% |
| Total Carbs 3.22g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.71g | 1% |
| Protein 0.74g | 1% |
