Spinach roll with ham and cream cheese
Preheat oven to 200 °C top/bottom heat. Place thawed creamed spinach in a bowl with the egg and a pinch of salt and pepper. Mix everything together well until...
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Spaghetti aglio e olio with hot peppers
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
575
Calories
56 g
Carbohydrates
15 g
Protein
30 g
Fat
Ingredients:
 | Tomatoes (fresh) | ¼ (37,5 g) |
 | Olive oil | 25 ml |
 | Garlic (fresh) | ⅞ (2,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 1 ⅓ Teaspoon |
 | Basil (fresh or dried) | ⅓ Tablespoon |
 | Chili powder | 1 Pinch(s) |
 | Oregano (dried) | 1 Pinch(s) |
 | Parmesan cheese | 10 g |
 | Vegetable broth | ½ Tablespoon |
 | Spelt wholemeal spaghetti (raw) | 80 g |
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Preparation:
Step 1:
Prepare pasta as described on the package. Collect a little of the pasta water when draining.
Step 2:
Dice tomato and place in a bowl. Finely chop the garlic, salt lightly, wait briefly and crush (the salt turns the garlic into a paste when crushed). Add the paste to the bowl as well.
Step 3:
Chop the basil, oregano, parsley, salt and hot peppers and add to the bowl. Add vegetable broth and the seasoning mixture is ready. Add about 2 ladles of the cooking water (pasta water has starch, which is essential for preparation). Stir well and infuse for 2 minutes.
Step 4:
After the pasta is well drained, fry in a hot pan for no more than 1 minute. Add seasoning mix, toss well and then add parmesan cheese.
Step 5:
Before serving, add the cold olive oil and mix. If you want, now add some hard cheese on top.
Macronutrient distribution:
The recipe Spaghetti aglio e olio with hot peppers is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Coated pan
Cutting board
Kitchen knife
Stove
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