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Ingredientes
- 4 x tomatoes peeled, seeded,
- Â Â and finely minced
- 2 x cloves garlic finely minced
- 2 ounce rocket leaves coarsely minced
- 1 Tbsp. Extra virgin olive oil
- 8 ounce pasta Penne
- Â Â Salt and freshly grnd
- Â Â Black pepper
Direcciones
- 1. Place the tomatoes, garlic and rocket leaves in a bowl. Add in the extra virgin olive oil and season well with the salt and pepper. Cover and chill for atleast 2 hrs. 2. Cook the pasta in plenty of lightly salted boiling waterfor 8 -1 0 min till al dente. Rinse well with cool water and drain thoroughly. Toss the pasta with the chilled tomato mix and serve.
- Cook's notes: Serve this salad hot - simply toss the warm, liquid removed pasta into the chilled tomato sauce. If they are available, plum tomatoes tastedelicious in this recipe.
- Preparation and Cooking Time: 20 min + 2 hrs chilling Calories per serving: 240
- Freezing not recommended You do not have to travel to Italy to enjoy wild rughetta, a spiky green-leaved plant with a strong peppery flavour. Most supermarkets now sell rocket, a slightly milder cultivated variety. If youcan't find it, use spinach or possibly a mix of lamb's lettuce and watercress.
- Optional
- Variation:Sprinkle each serving with 1/2 ounce (15 g) grated parmesan cheese.
- This will add in 1/2 Protein Selection per serving and increase the to 270 per serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 38 | 15% |
| Total Fat 4.31g | 5% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 212mg | 6% |
| Total Carbs 44.09g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.41g | 2% |
| Protein 7.77g | 12% |
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