Spaghetti with Olive Puree
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
771
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 771 kcal | (37 %) | ||
| Protein | 19.8 g | (20 %) | ||
| Fat | 37.3 g | (32 %) | ||
| Carbohydrates | 88 g | (59 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 garlic clove
- 200 grams black Olives (pitted)
- 1 organic lemon
- 5 Tbsps olive oil
- 4 Tbsps Vegetable broth (powdered)
- salt
- freshly ground pepper
- balsamic vinegar
- 1 Red chili pepper
- 500 grams Spaghettini
- 40 grams Parmesan
Preparation steps
1.
Peel and chop the garlic. Coarsely chop the olives. Rinse the lemon and zest. Squeeze the juice.
2.
Puree 4 tablespoons of olive oil. vegetable broth, lemon juice, garlic, olives, and half the lemon zest in a food processor. Season with salt, pepper, and vinegar.
3.
Rinse the chilies and finely chop. Heat the olive oil and saute the chilies and remaining lemon zest.
4.
Cook the spaghetti in plenty of salted water until al dente, according to the package instructions. Save 3-4 tablespoons of the pasta water. Drain the pasta.
5.
Mix the olive puree with the pasta water, chilies, and lemon zest. Toss with the pasta and garnish with fresh Parmesan.
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