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Farfalline all’Ortolana copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 1 lb Farfalle Pasta (Bow Tie Pasta)
- 1 lb Farfalle Pasta (Bow Tie Pasta)
- 3 small zucchini
- ½ lb string beans fresh or frozen
- ½ lb peas-fresh or frozen
- 4 ounces fresh pecorino cheese cut into small cubes
- 1 garlic clove
- Fresh basil leaves-torn or chopped
Directions
- Cook zucchini, string beans, peas in 3 seperate pots with boiling water or steam till just past al dente stage. Remove from heat and drain.
- Placeqa pot of water to boil t ocook pasta. Cut zucchini in cubes, string beans in small pieces.
- Saute garlic in approx 1 tblsp of extra virgin olive oil. When beginning to turn golden, place in zucchini, string beans and peas and saute. Place in dash of salt and grated black pepper to taste. Remove from heat.
- Cook pasta as directed. Drain. Place in bowl and place in vegetables, place in fresh basil leaves torn and pecorino cheese cut into small cubes or shaved. Toss. Drizzle olive oil on top, toss and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 566g | |
| Calories 350 | |
| Calories from Fat 20 | 6% |
| Total Fat 2.34g | 3% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 1732mg | 49% |
| Total Carbs 66.61g | 18% |
| Dietary Fiber 25.1g | 84% |
| Sugars 5.85g | 4% |
| Protein 20.23g | 32% |
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