Penne Alla Puttane D'elba Recipe
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Penne Alla Puttane D'elba
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1/2 lb young zucchini, -- sliced
: paper thin
2 cloves garlic, -- sliced
: paper thin
12 lg leaves basil, -- torn in
: half
1 lb overripe tomatoes, roughly
: chopped, -- retaining seeds
1/2 c extra virgin olive oil
2 TB giant capers, rinsed -- of
: salt and drained
1/4 c tiny black olives
: Juice of 1/2 lemon
2 TB crushed red pepper flakes
2 TB kosher or sea salt
1 lb dried penne pasta,
: preferably Italian
In a large bowl, combine zucchini, garlic, basil, tomatoes, olive oil,
capers, olives, lemon juice, pepper flakes, and salt. Allow to stand
in cool place
1/2 hour.
Meanwhile, bring 6 quarts water to boil in spaghetti pot and add 2
tablespoons salt. Drop penne in and cook according to package
instructions until ?al dente@, about 10 to 12 minutes. Drain pasta in
colander and add pasta to cool vegetables in mixing bowl. Stir gently
to mix well and serve immediately.
This dish is not served hot!!
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5679
Date: Mon, 28 Oct 1996 08:33:06
~0500 |
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Weight loss hints and tips
If you wish to lose weight and also increase your overall physical condition, then, as any dietician will tell you, you need to commence a precisely planned well-balanced dietary regime. If possible, this must take in 5 helpings of fruit & vegetables every day and take in a sensible blend of fat, carbohydrates and proteins.
At the start of a diet, people frequently pick out department store and brand name foods referred to as 'low-fat'. To do this is frequently incorrect, as an item might just be low in fat, but nevertheless much too high in carbs.
When planning a weight loss regime, it is important to also attempt to cut down your consumption of salt, fats and refined carbohydrate.
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