Main Courses, What's Cookin'
Comments 8

Green Spaghetti

The inspiration from this vegetarian pasta dish came out of the need to avoid some vegetables that were forgot in the fridge from going to waist. Don’t we find ourselves using this type of inspiration from time to time? It is always a very legitimate type of inspiration.

Ingredients:

(Serves 2)

  • Broccoli
  • 1 Zucchini
  • 5 Paris mushrooms
  • 170 g of Spaghetti
  • 1 clove of garlic
  • juice from 1/2 lemon (small one)
  • olive oil
  • black pepper
  • salt

Preparation:

Boil or cook in vapor the broccoli ( careful not to overcook). Clean and chop the mushrooms in quarters, the zucchini slice in rounds and then in halves. In a wok or pan add the olive oil, the garlic, mushrooms and salt and pepper. Let them release some of their excess water. Only then, add the zucchini in the wok and let it cook it until it is still firm. Cook the spaghetti until al dente. When ready, drain (save some of the pasta water) and add the spaghetti to the wok along with the chopped broccoli.  Season the pasta still in the wok with some olive oil, lemon juice and starchy water.

Et Voilà…It is ready to serve.

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8 Comments

  1. Já que não conseguimos combinar nada vais passando o tempo livre na cozinha, menos mal =P

    Olha que tem muuuuuito bom aspecto… E podemos fazer para todas que a Filipa tb come! =D ahah *

      • Ai que sÔdável 😛 tem muito bom aspecto e com mais cogumelos deve ficar ainda melhor 😛 Parece-me tb um óptimo recheio para uma quiche!

  2. Assim que li a receita lembrei-me de ti e da guida… têm muito bom aspecto! Espero que quando chegar a Portugal me façam um igual! 😛 beijinho***

  3. Hum.. Por acaso hoje ao almoço já comia uma floresta destas! está mesmo com óptimo aspecto Ana!
    Tens de fazer para a prima!;P

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