Yellow Lentil Spaghetti With White Rock
54 recipes
Penne of Yellow Lentils with Oysters, Broccoli and Cherry Tomatoes
ingredients
servings
1
Lentil flour pasta
70 oz
Red tomatoes
70 oz
Broccoli
80 oz
Shallots
1 unit
Garlic
2 wedges
Capers
1 teaspoon
Anchovies
2 fillets
Extra virgin olive oil
1 teaspoon
Oysters
5 unit
first courses from Italy
Penne of Yellow Lentils with Oysters, Broccoli and Cherry Tomatoes
Penne of Yellow Lentils with Oysters, Broccoli and Cherry Tomatoes
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
You can view the post dedicated to the recipe on my Instagram account: incucinasalutatmente. You will find many recipes created with the utmost attention in the choice of ingredients and cooking methods, all in support of our health.
preparation
step 1
Finely chop the shallot, capers, garlic and anchovy fillet, until you get very small cubes.
step 2
Partially cook the broccoli, preferably 4/5 minutes in a steamer, or simply by blanching them in a pot for the same time.
step 3
Cut broccoli and tomatoes into coarse pieces.
step 4
Clean the oysters, taking care to remove all impurities from the shell. When opening, be careful to keep the liquid contained, this will be filtered several times with a strainer.
step 5
Once the oyster fruit has been taken, cut it into slices and marinate it with parsley, juice and lemon zest.
step 6
Use the oyster juice to start cooking the chopped vegetables.
step 7
Once it is well whipped add the tomatoes, broccoli and aromatic herbs.
step 8
Cook the pasta, draining it a couple of minutes earlier than the time indicated on the package, and pour it into the pan in which the vegetables cook.
step 9
Finish the creaming by adding the oysters to the pan and wait for the pasta to fully cook.
step 10
Once flat, add EVO oil, parsley and lemon zest.
