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Pasta Con La Verdura Recipe
|Tagliatelle/Paglia e fieno/ fresh wholewheat ribbon pasta||1 Pound (500 Gram)|
|Broccoli/Cauliflower||8 Ounce (250 Gram)|
|Courgettes/Green beans||4 Small (Zucchini)|
|Fresh spinach leaves/Chinese leaves / napa cabbage / lettuce||1 Pound (500 Gram)|
|Butter||1 Ounce (30 Gram, 2 Tablespoon)|
|Grated fontina cheese/Grated emmenthal cheese||4 Ounce (100 Gram, 1 Cup)|
Serving size: Complete recipe
Calories 2904 Calories from Fat 610
% Daily Value*
Total Fat 69 g106.6%
Saturated Fat 37.3 g186.6%
Trans Fat 0 g
Cholesterol 192.5 mg
Sodium 1828.3 mg76.2%
Total Carbohydrates 471 g157.1%
Dietary Fiber 51.9 g207.6%
Sugars 66.4 g
Protein 123 g245.7%
Vitamin A 938.1% Vitamin C 834.3%
Calcium 149% Iron 101.5%
*Based on a 2000 Calorie diet
Add the potatoes, cut into pieces the size of a walnut, and cook for 10 minutes.
Then add the broccoli cut into thin spears, the small whole courgettes and the spinach.
Meanwhile, in a small frying pan, melt the butter and add the finely chopped onion.
Cover and cook gendy until soft.
Ten minutes after adding the last green vegetable to the pan, add the tagliatelle or fresh pasta, both of which cook very quickly.
Have a large ovenproof serving dish ready and a hot oven (220°C/425°F/Mark 7).
Drain the pasta and green vegetables thoroughly in a very large sieve or colander.
Place half the pasta and vegetables in the serving dish.
Add a layer of half the onions and half the freshly grated cheese.
Now add the rest of the pasta and vegetables and the rest of the onions and cheese.
Put in the oven, heat for 5 minutes, then serve