| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Ready stead, Emp |
1 |
servings |
INGREDIENTS
| 250 |
g |
Pappadelle pasta |
|
|
Garlic clove; crushed |
| 1 |
sm |
Chorizo sausage; sliced |
| 1 |
|
Red pepper; deseeded and diced |
| 1 |
sm |
Aubergine; cut in half |
|
|
; lengthways and |
|
|
; slice |
| 1 |
|
Courgette; cut into long |
|
|
; strips |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Fresh chopped parsley |
| 1 |
tb |
Fresh chopped chives |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1 Cook the pappadelle in boiling salted water until al dente. Drain well.
Heat a frying pan and cook the garlic until beginning to soften. Add the
Chorizo and fry for a further 3-4 minutes.
2 Heat a griddle. In a large bowl toss the vegetables in the olive oil,
ensuring that they are evenly coated.
3 Place the vegetables on the griddle in batches, cooking them until they
are nicely marked.
4 Toss the pasta, griddled vegetables, Chorizo, garlic and herbs together
and serve immediately.
Converted by MC_Buster.
Per serving: 298 Calories (kcal); 27g Total Fat; (78% calories from fat);
3g Protein; 13g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”