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
-
60 minMain dishchestnut mushrooms in a bowl, tomato, Broccoli, winter carrot, Red onion, balsamic vinegar, traditional olive oil, wholegrain penne, white cheese cubes in herbal oil,pasta with roasted vegetables
-
30 minMain dishspelled, salad outing, traditional olive oil, lime, fresh fresh mint, fresh pomegranate seeds, arugula, muhammara spread, chèvres doux goat cheese 45,spelled salad with goat's cheese and pomegranate
-
25 minMain dishPrimeur potatoes, medium sized egg, white asparagus in pot, slices of ham, fresh chives, mayonnaise with yogurt, lettuce,kartoffelsalat with asparagus and egg
-
45 minMain dishoil, chorizo, garlic, Red pepper, Red onion, fresh sausage, paprika, cumin, thyme, baby, Red pepper, tomato paste, tomato, Red wine, chicken bouillon, egg, fresh parsley,mediterranean one-pot dish
Nutrition
700Calories
Sodium21% DV505mg
Fat54% DV35g
Protein34% DV17g
Carbs25% DV76g
Fiber0% DV0g
Loved it