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Receta Orecchiette Pasta with Cauiflower & Pecorino copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
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Ingredientes
- 1 lb Orrecchiete Pasta
- 1 lb fresh, red, ripe tomatoes (plum or vine ripened)
- 1/2 lb fresh cauliflower-(florets only)
- 1 clove garlic
- 1 small onion finely chopped
- 1 sage leaf
- 1/4 cup freshly grated pecorino cheese
- pinch of dried thyme
- pinch salt and pepper
- 2 tablespoons olive oil
Direcciones
- Finely chop garlic, onion, place in saute pan with olive oil. Saute for 30 seconds. Filet tomatoes and place in saute pan, add in thyme, pinch of salt and pepper.
- In a pot of salted boiling water, place in pasta, after 5 minutes place in cauliflower, cook till pasta is al dente. Drain in colander. Place pasta in sauce and toss gently. Sprinkle on pecorino cheese and freshly grated black pepper,serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 181g | |
| Calories 291 | |
| Calories from Fat 240 | 82% |
| Total Fat 27.18g | 34% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 185mg | 8% |
| Potassium 373mg | 11% |
| Total Carbs 11.59g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.82g | 3% |
| Protein 2.63g | 4% |
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