Farfalle alla Mama
Enjoy a comforting bowl of whole-wheat farfalle tossed in a vibrant, veggie-packed tomato sauce. This 'Mama-style' pasta is high in fiber and low in fat, making it a perfect heart-healthy meal for those looking to stay lean without sacrificing authentic Italian flavor.
作り方
1
Boil a large pot of salted water and cook the whole wheat farfalle according to the package instructions until al dente.
2
Finely dice the onion and mince the garlic cloves while the pasta water is heating up.
3
Chop the zucchini and the red bell pepper into small, uniform cubes.
4
Heat a large non-stick skillet over medium heat and sauté the onion and garlic with a splash of water until they become soft and translucent.
5
Add the diced zucchini and bell pepper to the skillet and cook for about 6 minutes until the vegetables are tender.
6
Pour the tomato passata into the skillet and add the halved cherry tomatoes.
7
Let the sauce simmer on low heat for 5 minutes, seasoning with a pinch of salt and black pepper.
8
Drain the cooked pasta and add it directly to the skillet with the sauce.
9
Toss everything together until the farfalle is well coated and serve immediately with fresh basil leaves.
栄養価 (per serving)
78
kcal
3g
protein
15g
carbs
1g
fat