Pasta With Toasted Garlic, Summer Vegetables, And Recipe

Name: Pasta With Toasted Garlic, Summer Vegetables, And
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One or two heads of garlic with large cloves,; cloves skinned and cut into large pieces; 1/4 cup fruity olive oil; 2 large ripe Roma tomatoes; Half a red bell pepper; Half a yellow bell pepper; 1/3 cup walnut pieces; 1/4 lb. French sheep's milk feta cheese; A handful of fresh basil leaves, washed; About 6 -7 oz. fusilli bucati (long, twisted, thick dried pasta) from Italy

Servings: persons

One or two heads of garlic with large cloves,
cloves skinned and cut into large pieces
1/4 cup fruity olive oil
2 large ripe Roma tomatoes
Half a red bell pepper
Half a yellow bell pepper
1/3 cup walnut pieces
1/4 lb. French sheep's milk feta cheese
A handful of fresh basil leaves, washed
About 6 -7 oz. fusilli bucati (long, twisted, thick dried pasta) from Italy

1
Heat the olive oil slowly in a small pan. When it is hot, put in the garlic pieces and regulate the heat so that a gentle heat is maintained, stirring and shaking the pan gently, until the garlic is light gold and toasty. Do not let it become dark brown. While the garlic is cooking, set a large pot full of water on the stove and bring to a boil for the pasta. When it is boiling, add a tablespoonful of salt and the pasta. Set some pasta bowls in the oven on 'warm'. At the same time cut the tomatoes into pieces around 1/2 inch, and do the same with the peppers. Cut off the amount of feta cheese you want and crumble it. Chop the walnuts coarsely. Wash and dry the basil, and shred it with a sharp knife. When the garlic is light gold, set the pot with it aside. Cook the pasta about 9 minutes, to al dente. Drain it. Then put some into each warmed bowl. Spoon most of the oil out of the garlic pot over the pasta, saving the garlic for a garnish so that it will remain crunchy. Add the tomatoes and peppers, then the crumbled feta cheese, then the chopped walnuts, then the shredded basil. Top with the toasted garlic pieces and dribble over the remaining oil.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One or two heads of garlic with large cloves,, cloves skinned and cut into large pieces, 1/4 cup fruity olive oil, 2 large ripe Roma tomatoes, and more.

Yes, Pasta With Toasted Garlic, Summer Vegetables, And falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Toasted Garlic, Summer Vegetables, And

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