Filter
Reset
Sort ByRelevance
Emily Powell
Pasta with grilled vegetables
Vegetarian gigli with tomatoes, vegetables, green olives, sundried tomatoes, pesto and cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta according to the instructions on the package.
-
Meanwhile, cut the tomatoes into quarters, remove the seeds and cut the flesh into cubes. Put in a bowl. Let the vegetable mix drain, collect the oil and add the vegetable mix and olives to the tomatoes.
-
Meanwhile, heat the olive oil in a frying pan and fry the Tuscan carrés 6 minutes. Turn halfway.
-
Drain the pasta. Spoon with the tomato mixture together with 3 tbsp of the collected oil. Season with pepper. Serve the Tuscan carrés separately. Delicious with some shaved Parmesan cheese over the pasta.
Blogs that might be interesting
-
25 minMain dishrice, onions, sunflower oil, broccoli florets, green Thai curry paste, coconut milk, Pink shrimps, fresh coriander,spicy curry with broccoli and shrimps
-
100 minMain dishromatomat, granulated sugar, extra virgin olive oil, sticking potato, fresh green asparagus, medium sized egg, fresh basil, serrano ham, white balsamic vinegar,muscat salad new style
-
45 minMain dishKale, chickpea, oatmeal, orange, egg, olive oil, pepper and salt,kale burger
-
25 minMain disholive oil, winter carrot, crumbly potato, shallot, lemon, garlic, curl parsley, tartar, butter,Meat and Vegetable Casserole
Nutrition
700Calories
Sodium21% DV505mg
Fat54% DV35g
Protein34% DV17g
Carbs25% DV76g
Fiber0% DV0g
Loved it