ROASTED VEGETABLE PASTA

Ingredients:
6 pcs large tomatoes, halved
2 heads garlic, peeled
3 pcs red bell pepper, seeded and halved
3 pcs green bell pepper, seeded and halved
1 bunch celery, sliced into 3” lengths
4 pcs white onions, peeled and halved
1 pc zucchini, sliced into ½” thick
1 pc large carrot, sliced into ½” thick
Paprika
2 sachets 8g MAGGI MAGIC SARAP
Black pepper
Olive oil

1 pc 11g MAGGI MAGIC SARAP dissolved in
1 ½ cups water
Salt, to taste
1 tsp black pepper
2 tsp sugar
1 tbsp butter
150g ham or flaked chicken (optional)

1 pack 500g spaghetti noodles, cooked al dente
Grated Parmesan cheese


Procedure:

  1. Preheat oven to 350°F.  
  2. Brush the baking sheets with olive oil.  Arrange the vegetables on the greased baking sheets.  Season the vegetables with MAGGI MAGIC SARAP, paprika, and black pepper.  Drizzle with more olive oil
  3. Place in the preheated oven to roast for 30 – 45 minutes or until the vegetables are light brown and fragrant.
  4. Purée all the vegetables in a food processor.  Place the purée’d vegetables in a sauce pan and combine with the chicken broth.  
  5. Simmer sauce for 15 minutes then add ham / chicken.  Season with salt, black pepper, and sugar.
  6. Simmer for another 5 minutes.  Turn off heat and stir in cold butter until melted.  
  7. Combine pasta with prepared sauce and top with grated Parmesan cheese.  

Nutritional Content:  Calories: 137   Carbohydrates (g): 19
                                 Protein (g): 7  Fats (g): 4



Good to Know: 
Tomato is also an excellent source of Vitamin C (one medium tomato provides 40% of the RDA) and a good source of Vitamin A (20% of the RDA).



Good to Remember:
Select tomatoes that are round, full and feel heavy for their size, with no bruises or blemishes.  Store fresh ripe tomatoes in a cool, dark place, stem-side down, and use within a few days.

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