That is certainly not say that there is no time to cook.
Ingredients (4 people) :
- 500g colored ribbons (or spiral).
- An onion.
- A carrot.
- Medium green pepper.
- Media eggplant.
- A manojillo broccoli.
- Tomato sauce (better make it you mismx !!!).
- Two cloves of garlic.
- Peppermint to taste.
- Olive Oil 0.4 º.
- Olive oil 1 º.
- Black pepper powder.
-
Salt Preparation:
Put plenty of water in a pan (better with the lid and heated before and spend less electricity / gas / wood). When you start to boil add salt to taste and the pasta. After about 8 minutes (about all depends on how you like the pasta) remove from heat, pour into a colander and wash with fresh water. Drain. Sauté two cloves of minced garlic in olive oil 1, and they begin to brown, add chopped mint as well. Sauté for a few seconds to a simmer (not brown the mint, it's just for the oil to take the essence of it) and add the pasta to heat and to take smack. The base of the recipe and have made!
Now, on the other hand chop the vegetables into julienne strips (ie, as "sticks") and put to warm 0.4 º olive oil in a skillet. When hot, fry the onion, add carrots, peppers and eggplant, and then the "trees" of broccoli. Wooden spoon in hand you give him a couple of wiggles, you take a little salt, some black pepper, a little water and it covers everything. Yes, it covers so that the steam will thereby avoid doing and take sooo much oil. When they are poached, throw him in tomato sauce and low fire him. You give a couple of wiggles back and wait for water to evaporate so the sauce thickens.
and ... To eat!
dough also looks great alone, without lining, and adding the garlic and mint a couple of chillies (hehehe). Or even cut up black olives sliced \u200b\u200b is also in muerrrrrte.
The top is a great idea, and for me the best are those with a ranurillas left out some steam to keep the vegetables are cooked completely. I like to do "crack" when you eat them then.
Now, on the other hand chop the vegetables into julienne strips (ie, as "sticks") and put to warm 0.4 º olive oil in a skillet. When hot, fry the onion, add carrots, peppers and eggplant, and then the "trees" of broccoli. Wooden spoon in hand you give him a couple of wiggles, you take a little salt, some black pepper, a little water and it covers everything. Yes, it covers so that the steam will thereby avoid doing and take sooo much oil. When they are poached, throw him in tomato sauce and low fire him. You give a couple of wiggles back and wait for water to evaporate so the sauce thickens.
and ... To eat!
dough also looks great alone, without lining, and adding the garlic and mint a couple of chillies (hehehe). Or even cut up black olives sliced \u200b\u200b is also in muerrrrrte.
The top is a great idea, and for me the best are those with a ranurillas left out some steam to keep the vegetables are cooked completely. I like to do "crack" when you eat them then.
And vegan interesadxs:
raw broccoli, vegetable prot (3.0 g), Na (13 mg), K (370 mg), Ca ( 93 mg), Mg (25 mg), P (674 mg), Fe (1.4 mg), Vit. A (105 mg); Carot. (630 mg ) Ac. Folate (110 micrograms ) ; vit. C (110 mg).
Broccoli boiled : prot. plant (3.0 g); Na (9 mg), K (182mg), Ca (76 mg), Mg (16 mg), P (59 mg), Fe (1.0 mg), Vit. A (72 mg); Carot. (430 mg ) Ac. Folic (73 g); vit. C (60 mg).
NOTE: the proteins are expressed in g/100g, g/100g lipids, minerals (sodium, potassium, calcium, magnesium, phosphorus, iron) in mg/100g, the water-soluble vitamin folic acid the and fat-soluble vitamin A, expressed in μg/100g. Vitamin C (hicrosoluble) expressed in mg/100g. Carotenoids are the pigments of plants from which we can synthesize vitamin A, that is, are the precursors of it.
In wikipedia there is a very complete table with the recommended daily allowance (RDA).
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