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Ingredientes
- 1 lb pasta dry orig: 2 Tbsp. extra virgin olive oil
- 2 Tbsp. vegetable broth
- 1 med onion diced
- 3 x cloves garlic chopped
- 1 c. dry vermouth
- Â Â Salt to taste
- 1/4 tsp red pepper flakes
- 1 tsp dry whole oregano
- 2 Tbsp. minced fresh basil (or possibly 1 Tbsp. dry basil)
- 1/4 c. minced fresh parsley
- Â Â Grated Parmesan cheese optional
Direcciones
- While the pasta is cooking, heat the extra virgin olive oil in a skillet, add in the onion and saute/fry till it is translucent/soft. Then add in the garlic and saute/fry for a minute more.
- Add in the vermouth, salt to taste, the red-pepper flakes, oregano, basil and parsley. Mix well and cook over medium-high heat for 5 min.
- Pour the sauce over cooked, liquid removed pasta, toss well, and serve with grated Parmesan cheese if you like.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 10 | 3% |
| Total Fat 1.2g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 216mg | 6% |
| Total Carbs 58.76g | 16% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.81g | 2% |
| Protein 10.23g | 16% |
