Penne with tomatoes, peas and bean sprouts
1 cup fresh pea - 130g
100 g bean sprouts 2 tablespoons olive oil Spanish - 20g
2 tablespoons ) fresh minced rosemary - 8g
2 medium seeded and diced tomatoes - 230g
200 g penne pasta
Salt and pepper to taste
How to make
1 . Put the peas in a saucepan with 1 liter of boiling water. After 1 minute, incorporate the bean sprout, mix and remove from the heat. Drain the water and set aside.
2. Arrange in a pan 1 spoon (soup) of olive oil and rosemary. Bring to the fire and sauté quickly, without stopping to stir. Add the peas, the bean sprouts, the tomatoes, the salt and the pepper. Mix, remove from heat and set aside.
3. Put the penne in a pan with 2 liters of boiling water and 2 teaspoons of salt. Let it cook for 10 minutes or until the dough stays al dente.
4. Assembling: Arrange the penne in the dishes, arrange the braised pea with bean sprouts and drizzle with the remaining olive oil. Sprinkle with pepper
Yield: 4 servings of 210 g
Preparation time: 15 minutes (plus baking time)
Nutrition value per serving:
44 g carbohydrates,
8.5 g protein,
6 g total fats (1 g saturated, 4 g monounsaturated and 1 g polyunsaturated)
9 mg of calcium
3 g of fibers;
3 mg of iron;
31 mg of calcium Photo:
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