med veg pasta

[Guest guest]

Description:

" Peppers, courgettes and aubergines are at their plumpest and best this time

of the year and are ripe for this simple vegetarian pasta. "

 

 

 

 

* Exported from MasterCook *

 

Mediterranean Vegetable Tagliolini

 

Recipe By :BBC Good Food 2001 Calendar

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 red bell pepper

2 small zucchini -- (courgettes)

1 small eggplant -- (aubergine)

2 cloves garlic

5 tablespoons olive oil

salt and black pepper

350 grams tagliolini or fettucine

freshly grated parmesan cheese

 

1. Halve and seed the pepper then cut the flesh into small dice. Trim the

zucchini and eggplant and cut these into small dice. Finely chop the garlic.

 

2. Heat olive oil in frying pan. Briefly fry the garlic. Add vegetables and fry

over a medium heat for 10 minutes, stirring now and then, until softened. Season

with salt and pepper.

 

3. Bring a large pan of salted water to the boil. Add the pasta and cook

according to packet instructions, then drain, reserving a few tablespoons of the

water.

 

4. Return the pasta to the pan and add the vegetables with their pan juices and

the reserved cooking water. Toss well and serve each portion with freshly grated

parmesan and a sprinkling of black pepper.

 

Description:

" Peppers, courgettes and aubergines are at their plumpest and best this time

of the year and are ripe for this simple vegetarian pasta. "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 528 Calories; 19g Fat (31.5% calories

from fat); 14g Protein; 78g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

13mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Vegetable; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 3274 0

 

 

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