Lasagne in green with vegan pesto and zucchini
75 recipes
Sorrento light
ingredients
servings
2
Wholeweat mezze maniche, pasta
140 grams
Cherry tomatoes
150 grams
Light Mozzarella
150 grams
Basil
4 leafs
Extra virgin olive oil
to taste
Iodized salt
to taste
Garlic
1 wedge
first courses from Italy - Campania
Sorrento light
Sorrento light
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
One of the ways that I like most, to dress pasta is with fresh tomatoes, made in a frying pan with oil, garlic and basil. In my saying, it is a very light paste limportante is not to frizz the oil in the pan. This time, with the same technique, I made a light and delicious Sorrento!
preparation
step 1
Put immediately to heat the water for the pasta. To make the sauce it takes, yes and no, 20 minutes.
step 2
Now take a pan with high sides, I use the wok so that I do not need much oil. Put garlic, washed tomatoes and cut in half and into the pan and turn the flame.
step 3
At this point the tomatoes, thanks to the heat of the flame and to salt, lose their juice and, This latter, it will go to soften garlic.
step 4
When the tomatoes begin to lose water, add a little oil, the basil leaves and cook for 10 min.
step 5
If the water boils, throw the dough. At 5 minutes, from the end of the cooking of the pasta, add the mozzarella made diced leaving a few diced aside to add nellimpiattamento in tomatoes pan
step 6
Add 2 tablespoons of cooking water from the pasta in the sauce. Drain the pasta 2 minutes before and add to sauce. Stir for 1 minute and Serve.
step 7
You feel how good it is! I love it.
