The past weekend I made rice with vegetables, and as I overran much broccoli, yesterday I decided to give out. So before leaving work, I went to www.cocina.es, and as I wanted pasta, I looked for a recipe that would lead broccoli pasta. I found it in two minutes, and this was the result.
As you can see, is a recipe based on vegetables (broccoli, tomatoes and olives), which also carries no egg. The latter particularly interested me because I had already eaten egg three times this week. On the other hand, I found that with the heat of spring, I could use some fresh pasta with low-fat ingredients, and I have to admit that the result convinced me.
As you can see, is a recipe based on vegetables (broccoli, tomatoes and olives), which also carries no egg. The latter particularly interested me because I had already eaten egg three times this week. On the other hand, I found that with the heat of spring, I could use some fresh pasta with low-fat ingredients, and I have to admit that the result convinced me.
Ingredients (for 2 people):
- 250 gr. broccoli
- 3 tomatoes
- 3 cloves of garlic
- 70 gr. green olives (in the original recipe were black, and had not used them green)
- 250 gr. noodle (also fit well with Chinese noodles)
- Olive oil
- Paprika, pepper, salt and sugar.
Preparation:
I started washing and cutting the broccoli, and cast him into a pot where it simmer for about 15 to 20 minutes. At that time, chop the garlic, I put it to brown in a pan with a splash of oil, diced tomato piqué and cut olives in half. The broccoli was cooked when golden garlic was just, so I slipped very well and added it to the pan with the garlic. Then I threw the tomatoes and olives, I added a little sugar to remove the acidity, and the right amount of salt and pepper. With a cover up, let the water was evaporating. After a while, I added a bit of paprika (this was my personal touch), and waited about 10 minutes until everything was well done.
The paste the kitchen with a handful of salt, but without oil, to enable then the sauce adhere to the pasta well (another trick I learned recently cuisine). Then, as you can see in the assembly of the fotoreceta, mix the vegetables with the pasta (once drained), removed and served well. In between, I was doing some photos to share the recipe with you all. Hope you like.
- 250 gr. broccoli
- 3 tomatoes
- 3 cloves of garlic
- 70 gr. green olives (in the original recipe were black, and had not used them green)
- 250 gr. noodle (also fit well with Chinese noodles)
- Olive oil
- Paprika, pepper, salt and sugar.
Preparation:
I started washing and cutting the broccoli, and cast him into a pot where it simmer for about 15 to 20 minutes. At that time, chop the garlic, I put it to brown in a pan with a splash of oil, diced tomato piqué and cut olives in half. The broccoli was cooked when golden garlic was just, so I slipped very well and added it to the pan with the garlic. Then I threw the tomatoes and olives, I added a little sugar to remove the acidity, and the right amount of salt and pepper. With a cover up, let the water was evaporating. After a while, I added a bit of paprika (this was my personal touch), and waited about 10 minutes until everything was well done.
The paste the kitchen with a handful of salt, but without oil, to enable then the sauce adhere to the pasta well (another trick I learned recently cuisine). Then, as you can see in the assembly of the fotoreceta, mix the vegetables with the pasta (once drained), removed and served well. In between, I was doing some photos to share the recipe with you all. Hope you like.
No hay comentarios:
Publicar un comentario