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Receta Penne With Pancetta And Vegetables Topped With Goat Cheese
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Ingredientes
- 1/4 c. Extra virgin olive oil
- 1 x Red onion, chopped
- 6 ounce Pancetta, diced
- 1 sm Zucchini, halved lengthwise, cut crosswise into 1/4-inch thick slices
- Â Â Salt and pepper
- 1 pt Cherry tomatoes, halved
- 1 Tbsp. Chopped garlic
- 1/2 lb Penne, cooked and liquid removed
- 4 ounce Goat cheese
- 2 Tbsp. Chopped fresh basil
Direcciones
- In a large skillet set over moderate heat cook the onion in the extra virgin olive oil, stirring occasionally, for 3 min, or possibly till softened. Add in the Pancetta and cook the mix, stirring, for 2 min. Add in the zucchini and salt and pepper to taste and cook the mix, stirring occasionally, for 3 min more. Add in the cherry tomatoes and cook, stirring, 2 min, or possibly just till heated through. In a large bowl combine the pasta with the pancetta mix, the goat cheese and the basil. Transfer to a serving plate and garnish with a sprig of fresh basil.
- Yield: 2 servings Original Title: PENNE WITH PANCETTA, ZUCCHINI, AND CHERRY TOMATOES TOPPED WITH CRUMBLED GOAT CHEESE MONDAY TO FRIDAY PASTA SHOW
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 541g | |
| Recipe makes 2 servings | |
| Calories 1004 | |
| Calories from Fat 415 | 41% |
| Total Fat 47.04g | 59% |
| Saturated Fat 14.27g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 1432mg | 60% |
| Potassium 1122mg | 32% |
| Total Carbs 99.76g | 27% |
| Dietary Fiber 6.5g | 22% |
| Sugars 11.23g | 7% |
| Protein 45.5g | 73% |
