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Ingredients
Whole-wheat Spaghetti with Cherry Tomatoes and Parmesan
- Ingredients
- 7 ozs Whole wheat flour
- 7 ozs Whole wheat flour
- 4 eggs
- 6 Tbsps olive oil
- salt
- Pastry flour (for work surface)
- 14 ozs Cherry tomatoes
- 2 Tbsps butter
- freshly ground peppers
- 3 ozs Parmesan
- Basil (for garnish)
Mix both types of flour, eggs, 2 tablespoons olive oil and 1/2 teaspoon salt. Stir in 2-3 tablespoons of water to form a solid, smooth dough. Knead well, wrap in plastic wrap and chill in the refrigerator for about 1 hour.
Roll out using a pasta machine to thin sheets. Dust the pasta sheets with flour. Cut sheets into spaghetti with the pasta machine and cook for 3-4 minutes in boiling salted water.
In the meantime, rinse the cherry tomatoes. Heat the remaining olive oil and butter in a pan. Add cherry tomatoes to pan and cook about 5 minutes. Drain spaghetti briefly and add to the pan. Toss spaghetti with tomatoes over medium heat and season with salt and pepper. Transfer to plates, shave the Parmesan over the pasta and garnish with basil leaves.
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |