A quick spagetti recipe, very refreshing , recomemded after swimming and taning !!
The idea is to make something that can cool the summer temperature
1. Fine choppe the parsley and the garlic,
2. Choppe the feta cheese in 1cm cubes or break it with your hands
3. Place the tomatos, the garlic, and the oil on a small blender (multi type) and make 3-4 runs till they
become liquid souce
4. Add the chopped Feta cheese and put the sauce on the freezer (leave it there till you make the pasta)
(add any optional ingredient)
5. boil the pasta more or less 7-8 minutes max (check also the package instructions) - add 2
tablespoons of olive oil in the boiling water
Salt is optional , Fresh Ground pepper
Place the pasta on the plates - add the parsley and the pepper- add the souce - add parsley again at the top. Serve with white cold wine - a Greek fruitie variety from Paros or Santorini island.
You can use also fresh Pasta (home made) - have in mind that fresh pasta needs 1-2minutes at most
You can also keep half of the tomatos (dont blend them on the multimachine) and choppe them in small cubes, this way you will avoid the water produced for the tomatos after blending.
Sometime i like to make it with more essense by adding some basil fresh leaves (the same we use for pesto genovesse)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 836 | ||
Calories from Fat: 349 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.8g | 52 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 77.9mg | 24 % | |
Sodium 1162mg | 40 % | |
Potassium 467.5mg | 12 % | |
Total Carbohydrate 101.9g | 30 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 88.6g | ||
Protein 29.8g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 836
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