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taro pasta Recipe

got some left over pasta? try this very nutritious way of making a pasta. it's quick and easy and best of all it's really nutritious. taro pasta picture

Summary

Preparation Time10 MinCooking Time20 Min

Ready In30 MinDifficulty LevelEasy

Health IndexHealthy++Servings4

CuisineFusionCourseSide Dish

SpecialityPart of MenuMain IngredientEgg

Interest GroupQuick

Recipe Story

taro leaves are rich in vitamins and minerals! it is a good source of thiamin, riboflavin, iron, phosphorus, and zinc, and also a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese.

Ingredients

300-350 grams spaghetti (d.semolina)

1 small red onion, finely chopped

1 clove garlic (minced)

1 small can of taro in coconut milk (cooked and ready to eat can)-- found in oriental stores

(if not found, cook some taro leaves--shredded into pieces without the stalk in 1 cup coconut milk.add 1 tbsp of minced ginger, 1 small red chili chopped and 1 tspn. shrimp fry or 1 tspn. salt. keep boiling and stirring occasionally in medium heat until coconut milk is almost like an oil and the smell is aromatic)

1 can of tuna flakes (drained)

1/2 cup. light mayo

1/2 cup plain fat free yogurt

1 medium size egg (hard-boiled and diced)

1 tablespoon olive oil

salt and pepper to taste

important note: if preparing fresh taro leaves, be sure to soak the leaves overnight in tap water before using it for cooking. so as to remove some toxin taro's have.

for gourmet cooking: add some parmesan cheese

Directions

I. cook pasta according to instructions ( drain and set aside in a deep bowl)
II. in a sauce pan, heat oil in low heat. lightly, saute' onion and garlic. add tuna and taro leaves in coco milk. cover and simmer for few minutes.
III. toss pasta with the yogurt, mayo, diced egg, and the cooked taro with tuna. mix well in a deep bowl add salt and pepper to taste and serve.

Comments

Comments: 3 | Add a Comment

Ganesh Dutta says :

Looks delicious. This taro pasta recipe is also wonderful. Good to know that it is very hearthy. I will surely try this recipe. Thanks Topher for sharing this nice recipe.

Posted on: 11 June 2008 - 12:48am