There are many reasons to love this pasta, including containing chicken, a large amount of fiber and vegetable protein, secondly, the pasta used contains fiber, and meat and dairy are not used in it, so it is suitable for vegan and vegetarian species. , Spinach and tomatoes are both rich in nutrients, healthy fats are used in baking, and in the end I must say that its good taste makes it ready for you and your family again and again.
ingredients:
recipe:
Heat the oven to 375 degrees Fahrenheit. Dry the peas with several layers of tissue paper. Then spread the peas on a baking tray covered with lint paper. Pour a tablespoon of oil onto the nuts and then shake them all to make them smudge. Cook the chickpeas for 30 minutes. Take the peas from the oven and give them red pepper powder. Then bring them back to the oven and cook until it's completely crunchy, about 15 to 20 minutes. Leave the cucumbers after baking.
Garlic and 5 tablespoons of remaining oil in a pan. Add Basil leaves from new branches. Then put the shoots into the pan. Heat the pan over the medium flame. Stir until the garlic begins to brown. About 5 to 6 minutes. Take the pan out of the heat and let it stay for 10 to 15 minutes. Then add the basil and garlic shoots from the inside. Leave oil off.
Place two cups of water, tomato paste and pasta in a medium bowl pan. Boil the water inside the pan up to the medium temperature and keep the contents tidy. Bring down the heat to a moderate level and sometimes strain the contents. Continue to cook for about 8 minutes or until the pasta is soft. Pour the spinach, vinegar and sugar into the frying pan. Leave the lid in the lid and let it cook for 4 minutes. Add salt and pepper.
Divide the pasta neatly between the four bowls. Then pour over the oil from the oven and leave them peeled.
nutritional facts:
The ingredients mentioned in this recipe are for 4 servings. Each serving includes one and a half cups of pasta.
The information below is for a serving of this meal.
Source: @foodofficial
