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Add a photoThis is the first time, I used quinoa pasta which also has corn flour, in it and it was a good texture. The recipe is filled with vegetables of choice plus delicious goat cheese and Parmesan.
Ingredientes
- 12 ounces spaghetti type pasta (fettuccine)
- 1 tablespoon olive oil and 1 tablespoon oil from dried tomatoes
- 1 cup grape tomatoes, quartered
- 1/2 cup sun dried tomatoes
- 1 yellow pepper, sliced
- 1 very small zucchini, cut in half and then half again and then in 8 cubes for each piece
- 1 yellow zucchini, cut the same way as zucchini
- 1 red onion, chopped
- 1 tablespoon Balsamic vinegar
- 2 tablespoons fresh oregano
- a few drops of hot cayenne pepper sauce
- 2 tablespoons Parmesan, grated
- 4 ounces goat cheese, crumbled
Direcciones
- In a medium to large saucepan, boil water for pasta. Let simmer while you cook vegetables.
- In a large skillet, heat oil.
- Add onion and cook for three minutes.
- Add remaining vegetables and cook for another three minutes or until onion is translucent. Mix in Balsamic vinegar.
- While vegetables are cooking, cook pasta, according to package directions. Drain and place into a large bowl.
- Add oregano to vegetables and mix in.
- Pour vegetables over pasta in bowl.
- Sprinkle with Parmesan and then with goat cheese. Mix pasta, vegetables and goat cheese together.
- Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 3 servings | |
| Calories 665 | |
| Calories from Fat 163 | 25% |
| Total Fat 18.78g | 23% |
| Saturated Fat 7.91g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 309mg | 13% |
| Potassium 905mg | 26% |
| Total Carbs 98.15g | 26% |
| Dietary Fiber 7.0g | 23% |
| Sugars 8.09g | 5% |
| Protein 26.71g | 43% |
