Esta es una exhibición prevé de cómo se va ver la receta de 'Yogurt Herb sauce Pasta with Julienne Carrot and Zucchini' imprimido.

Receta Yogurt Herb sauce Pasta with Julienne Carrot and Zucchini
by Foodessa

Yogurt Herb sauce Pasta with Julienne Carrot and Zucchini

For a dedicated post on several lightened pasta dishes:
https://www.foodessa.com/2019/06/light-pasta-dish-pleasures.html

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Italia Italian
  Raciónes: 2 servings

Ingredientes

  • . > (American measures) <
  • . SAUCE BASE:
  • . 1/2 cup plain 'Greek-style' yogurt
  • . 2 Tbsps. 'pesto style' herb paste
  • . 2 Tbsps. e.v. Olive oil
  • . 1/2 tsp. sea salt
  • . 1/2 tsp. granulated garlic powder
  • . 1/4 tsp. each dried herbs: basil, marjoram
  • . 20 black olives of choice, pitted, halved
  • . Note: vegetables below are julienned or spiralized with appropriate peeler. Core was not used:
  • . 2 medium zucchini
  • . 1 medium carrot
  • . BOILING WATER POT:
  • . 1 tsp. sea salt
  • . 4 slices of sun-dried tomato, thinly sliced
  • . 1/2 lb. (250g) dry Linguini pasta
  • .
  • . garnish: fresh herbs and Parmesan cheese, grated

Direcciones

  1. . SAUCE BASE: Place ALL ingredients (except vegetables) to combine in a large bowl. Set aside.
  2. . BOILING WATER POT: Prepare a large pot of boiling water. Add the sun-dried tomato slices and sea salt.
  3. . Add the pasta and cook for about 5-7 minutes or up to the 'al dente' stage. Close the heat and mix in the prepared vegetables for one minute.
  4. . RESERVE 1/4 cup of the pasta water. Strain the pasta and vegetables. Then, immediately add the hot pasta onto the sauce base. Pour the reserved water and cover. Wait 5 minutes before tossing the pasta to combine.
  5. . Make the plates by adding some fresh herbs and a generous amount of Parmesan cheese throughout.
  6. . Flavourful wishes from Claudia's kitchen...Foodessa.com