| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3/4 x ca. 450 g | Pasta shells or penne |
| 1/3 Tasse | olive oil |
| 3 | cloves garlic minced |
| 3 | green onions chopped |
| 1/2 Tasse | bread crumbs fine, dried |
| 1/4 x ca. 450 g | Pepperoni; thinly sliced |
| 10 x ca. 30 g | spinach fresh, chopped |
| 2 Teelöffel | lemon rind grated |
| 1/2 Tasse | Parmesan cheese; fresh grate |
| | salt |
| | pepper |
|
In large pot of boiling salted water, cook pasta for 9-12 minutes or until tender but firm. Drain; return to pot.
Meanwhile, in skillet, heat 2 tb of the oil over medium-high heat; cook garlic and onions, stirring, for 1 minute or until softened. Add bread crumbs and pepperoni; cook, stirring, for 2-3 minutes or until crumbs are golden.
Remove from heat; stir in spinach and lemon rind. Add to pasta along with Parmesan and remaining oil; toss well. Season with salt and pepper to taste.
Per serving: 228 Calories (kcal); 21g Total Fat; (81% calories from fat); 7g Protein; 5g Carbohydrate; 8mg Cholesterol; 244mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
|
|
Anmerkungen zum Rezept:
keine |
