Something from the Chef Ansley Harriot of Can't cook Won't Cook
Cook the pasta ale dente. Preheat a skillet with 2Tbsp of olive oil. As that preheats cut the carrots and zucchini into 1/2 inch slices, slice the red onion and add all to the skillet. Cook for about 2-3 minutes on high. Add the white wine and cook for another minute. When the pasta is done, drain and add the Gorgonzola and Mascaporne cheese to the pasta. Melt the cheese in the pasta and then add the skillet content. Mix and then add to Parmesan, sun dried tomatoes and the olive oil. Season to taste with pepper and salt.
NOTE I lease the sun dried out and it still tastes great. This was on a show on BBC and I had the break down recipe, but have lost it and have done all from my head. This is a dish that you ca adjust to your liking. I have family and friends that hate gourmet type pasta, but LOVE THIS.
This is a dish that you can adjust to your taste. It is great and delicious
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 324 | ||
Calories from Fat: 176 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 72.4mg | 22 % | |
Sodium 389.8mg | 13 % | |
Potassium 331.3mg | 9 % | |
Total Carbohydrate 27.8g | 8 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 26.5g | ||
Protein 11g | 16 % | |
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: 324
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