Sweet potato and tomato casserole with feta
Preheat the oven (electric stove: 200 °C/ convection oven: 175 °C). Grease a baking dish a little. Peel the sweet potato, cut it in half lengthwise and slice it...
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Pasta and peppers salad
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Preparation time:
30 min
Difficulty level:
Medium
Portion:
1
Nutritional values:
731
Calories
70 g
Carbohydrates
21 g
Protein
38 g
Fat
Ingredients:
 | Olive oil | 1 ½ Teaspoon |
 | Sugar (white) | 1 Pinch(s) |
 | Salt, table salt, sea salt | 0 g |
 | Basil (fresh or dried) | 1 Teaspoon |
 | Pepper (white) | 0 g |
 | Mozzarella | 60 g |
 | Penne, Rigatoni (raw) | 75 g |
 | Lemon juice | 2 ½ Teaspoon |
 | Paprika (roasted) | 100 g |
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Preparation:
Step 1:
Bring plenty of salted water to a boil in a large pot. Cook the tubular pasta (for example penne or rigatoni) in it according to package instructions until al dente. Then drain and let drain.
Step 2:
In a small key, mix 50 ml of lukewarm water, the lemon juice, salt, pepper and 1 pinch of sugar and add the dressing to the lukewarm pasta. Allow to infuse for about 10-15 minutes.
Step 3:
In the zeischenzeit the roasted and skinned peppers (glass) drain. Then cut into strips. Pat the Mozzarella dry and cut into bite-sized pieces. 5 basil leaves cut into strips. Add everything to the pasta, add 1.5 tablespoons olive oil and stir. Garnish with basil.
Macronutrient distribution:
The recipe Pasta and peppers salad is composed of the following macronutrients.
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Kitchen utensils needed:
Cutting board
Glass
Kitchen knife
Pot
Tablespoon
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