Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 10 ounce. mostaccioli (tube) pasta or possibly penne
- Extra virgin olive oil as needed
- 1/2 pound fresh mushrooms, sliced
- 1 red, yellow or possibly green bell pepper, cut into julienne strips
- 2 sm. zucchini, sliced
- 2 tomatoes, skinned, seeded and minced
- 6 cloves garlic, finely chopped
- 1/2 onion, finely minced
- 1/2 c. chicken stock
- Salt & pepper (fresh grnd is preferred)
- 1/4 c. shredded fresh basil or possibly 4 teaspoon dry
- 1 tbsp. minced fresh thyme or possibly 1 teaspoon dry
- 2 to 3 dashes warm pepper sauce
- 1/4 pound Mozzarella, shredded
- Fresh grated Parmesan
Direcciones
- Cook pasta according to directions. Drain and toss with extra virgin olive oil to prevent sticking. Set aside. Saute/fry mushrooms in 2 Tbsp. extra virgin olive oil till they begin to wilt and change color. Add in pepper and zucchini, and cook 2 to 3 min, till vegetables start to soften. Pour mix into large bowl. Add in tomatoes and mix lightly. Set aside.
- Heat 3 Tbsp. extra virgin olive oil in pan over medium heat. Saute/fry garlic and onion till they start to change color. Add in chicken stock. Bring to a strong boil and add in herbs and vegetable mix, and again bring to a boil. Add in pasta and warm pepper sauce. Toss to combine all ingredients. Add in Mozzarella. Grate Parmesan on top.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 572g | |
| Recipe makes 2 servings | |
| Calories 329 | |
| Calories from Fat 153 | 47% |
| Total Fat 17.43g | 22% |
| Saturated Fat 9.99g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 714mg | 30% |
| Potassium 1232mg | 35% |
| Total Carbs 22.01g | 6% |
| Dietary Fiber 5.8g | 19% |
| Sugars 10.3g | 7% |
| Protein 25.49g | 41% |
