Buckwheat Noodles With Avocado
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Anton, Mosimann, Naturally | 4 | Servings | |
INGREDIENTS
| 200 | g | Dried buckwheat noodles |
| Salt and pepper | ||
| 25 | g | Butter |
| 30 | Olive oil | |
| 2 | Garlic cloves, peeled and | |
| finely | ||
| chopped | ||
| 2 | Shallots, peeled and finely | |
| chopped | ||
| 25 | g | Sun-dried tomatoes in oil |
| cut into fine | ||
| strips | ||
| 2 | Firm ripe avocados | |
| 15 | Chopped parsley | |
| 15 | g | Basil leaves, cut into |
| strips | ||
| 25 | g | Parmesan cheese, grated |
INSTRUCTIONS
Cook the dried buckwheat noodles and the salt and pepper in a pan of boiling water with a dash of oil for approximately 5-7 minutes, keeping them al dente. Drain well and set aside. Heat the butter, olive oil, garlic, shallots, sun-dried tomatoes in oil in a large frying pan for a few minutes. Peel, stone and cut the avocado flesh into medium dice. Add all along with the noodles, and season with salt and pepper. Toss gently until all the ingredients are heated through. Serve accompanied with extra grated parmesan cheese. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 420
Calories From Fat: 190
Total Fat: 22.4g
Cholesterol: 18.9mg
Sodium: 500.9mg
Potassium: 1643.8mg
Carbohydrates: 50g
Fiber: 18.1g
Sugar: 16.5g
Protein: 14.8g