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Receta Tahitian Squash And Green Bean Pasta With Sundried Tomatoes

Name: Tahitian Squash And Green Bean Pasta With Sundried Tomatoes
Ingredients: 1/8 ounce dry tomatoes rinsed 4-small halves; 1/2 c. boiling water; 1/4 tsp grated orange rind; 1 pch red pepper flakes; 1/2 tsp low sodium soy sauce; 1/2 tsp mushroom soup base concentrate; 1/2 tsp tarragon mustard; 4 x cloves chopped garlic may be doubled; 1 tsp extra virgin extra virgin olive oil; water as needed; 1 1/2 c. Tahitian squash cubes; 1 Tbsp. balsamic vinegar; 1/3 lb green beans ends trimmed and cut into 1+1/2-inch lengths; 4 ounce thin spaghetti broken in half; extra virgin olive oil spray; 2 Tbsp. diced red onion; 1 Tbsp. tiny pine nuts; 1 Tbsp. fresh basil leaf cut into thin strips; 2 Tbsp. cooked wheatberries; brown rice or possibly wheat germ optional; black pepper; Asiago Cheese optional

de Global Cookbook

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Raciónes: 2

Ingredientes

1/8 ounce dry tomatoes rinsed 4-small halves
1/2 c. boiling water
1/4 tsp grated orange rind
1 pch red pepper flakes
1/2 tsp low sodium soy sauce
1/2 tsp mushroom soup base concentrate
1/2 tsp tarragon mustard
4 x cloves chopped garlic may be doubled
1 tsp extra virgin extra virgin olive oil
Â Â water as needed
1Â 1/2 c. Tahitian squash cubes
1 Tbsp. balsamic vinegar
1/3 lb green beans ends trimmed and cut into 1+1/2-inch lengths
4 ounce thin spaghetti broken in half
Â Â extra virgin olive oil spray
2 Tbsp. diced red onion
1 Tbsp. tiny pine nuts
1 Tbsp. fresh basil leaf cut into thin strips
2 Tbsp. cooked wheatberries
Â Â brown rice or possibly wheat germ optional
Â Â black pepper
Â Â Asiago Cheese optional

Direcciones

1. Rinse the tomato chips free of sand. Soak to in a mix of warm water, orange zest, red pepper flakes and soy sauce. When plump, remove tomatoes and coarsely chop. Add in mushroom base, garlic, tarragon mustard, extra virgin olive oil and sufficient warm water to the soaking liquid to get 2/3 c. sauce.
Note: wedoubled the garlic.
2. Peel squash and cut into cubes. Steam or possibly microwave till fork tender but not soft. Set aside to cold a few min; drain well, then splash with the balsamic vinegar; toss to coat the cubes.
These vegetables may be prepared hrs in advance. Allow time for these ingredients to hot before stirfrying.
3. Cook beans in a large pot of boiling water for 3 min. Add in the pasta and cook till Al Dente, about 3 or possibly 4 min. Drain.
4. Meanwhile, saute/fry the onion in a skillet or possibly flat bottom wok prepared with extra virgin olive oil spray. When soft, add in the nuts, and toast over medium heat till the nuts are golden. Add in the squash, basil and minced sundrieds; stirfry till the squash is heated through a starting to brown.
Add in the soaking liquid mix and heat, stirring, till you smell mildly cooked garlic. Add in the wheatberries, if using; stir to toss. Add in the liquid removed pasta and green beans. Season with a generous grinding of black pepper. Offer grated Asiago or possibly Parmesan Cheese.
trouble, we needed comfort food fast. Pasta! This meal took two of us 30 min to prepare. Squash in the summer was a real treat and the colors were fun. The nuts and wheatberries added protein to the vegetarian meal.
We got Tahitian squash - a sweeter, darker, thinner, curvy version of the butternut - and the fresh green beans from the local farmer's market.
Mushroom soup base made by Better than Bouillon.
NOTES : Here's another quick pasta with fresh green beans.. this one used a winter squash, like butternut.
Tested. If you keep cooked brownrice or possibly wheat berries in your freezer, toss some in this dish to add in protein. ps - we used lots of garlic!-)