| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3/4 Tasse | Tiny pasta; (such as orzo) |
| 1 Esslöffel | olive oil |
| 1/2 Tasse | Onion chopped |
| 2 | cloves garlic minced |
| 1/2 Tasse | Oil-packed sun-dried tomatoes; rinsed/finely |
| | chop |
| 1/3 Tasse | basil fresh |
| 1/3 Tasse | Romano cheese; grated |
| 1/4 Tasse | Pine nuts; lightly toasted |
| 10 Tropfen | Red pepper sauce |
| 1 Tasse | Fresh goat's milk |
| 1/4 Tasse | goat cheese crumbled |
|
Cook pasta in salted water to al dente stage. Drain, but do not rinse. Set aside.
In large skillet, heat oil and saute onion over medium heat until translucent. Add garlic, sun-dried tomatoes, basil, romano cheese, pine nuts, red pepper sauce and goat's milk. Simmer until slightly reduced, about 5 minutes. Stir in cooked pasta and heat through. Serve topped with crumbled goat cheese, if desired.
34g carbo, 15mg chol, 286mg sodium, 3g fiber. Lacto
|
|
Anmerkungen zum Rezept:
keine |
