هذا الطبق الطازج يمكن أن يبرد ويقدم على الغداء. يمكن تحضير الوصفة بالعديد من الباستا المختلفة ، بما في ذلك البينى أو الأصداف. يمكن استبدال أي أخضر مورق ، مثل السبانخ أو جرجير ، للجرجير.
المصدر: Everyday Food ، آذار / مارس – نيسان / أبريل 2003
الوقت الكلي
الإعدادية
حصص
مكونات
الاتجاهات
ملاحظات كوك
عند تقطيع البصل الأخضر ، تذكر أن تبقي الأجزاء الخضراء والبيضاء منفصلة: القطع البيضاء تصبح مقرفة مع الثوم. يتم رش الأخضر في مجرد قبل التقديم.
This fresh dish can be served cold for lunch. The recipe can be prepared with many different types of pasta, including penne or shells. Any leafy green, such as spinach or arugula, can be substituted for the arugula. Source: Everyday Food, March-April 2003 Total time: 45 minutes Prep time: 30 minutes Servings: 4 Ingredients: Salt and pepper 1 pound fusilli 6 tablespoons olive oil 3 cloves garlic, minced 1 green onion, sliced white and green parts thinly on the diagonal and kept separate (about 1 cup) 1 pound medium shrimp, peeled and deveined 10 ounces frozen peas, thawed and drained 1/2 cup white wine, or water 2 teaspoons grated fresh lemon zest 1/4 teaspoon red pepper flakes 1/3 cup fresh lemon juice 3 ounces arugula or spinach leaves (about 4 cups) Directions: 1. In a large pot of boiling salted water, cook the pasta until al dente according to the package instructions, about 12 minutes. Drain the pasta, and return it to the pot. Toss with 1 tablespoon of oil. Cover to keep warm. 2. While the pasta is cooking, heat 5 tablespoons of the oil over medium-high heat in a medium sauté pan. Add the garlic and the white parts of the green onion, and cook until fragrant, about 30 seconds. 3. Add the shrimp to the pan and cook for 1 minute. Turn the shrimp, and cook until pink and just cooked through, about 1 minute more. Add the peas, wine, lemon zest, and red pepper flakes. Cook for 1 minute. 4. Transfer the shrimp mixture to the pot. Toss to combine with the pasta. Drizzle the lemon juice over the pasta. Sprinkle with the green parts of the green onion and the arugula. Season with salt and pepper; toss gently before serving. Cooks Notes: When slicing the green onion, remember to keep the white and green parts separate: the white pieces become overpowering with the garlic. The green is sprinkled on just before serving.
Gideon
27.04.2023 @ 02:38
This fresh dish can be served cold for lunch. The recipe can be prepared with many different types of pasta, including penne or shells. Any leafy green, such as spinach or arugula, can be substituted for the arugula. Source: Everyday Food, March-April 2003 Total time: 45 minutes Prep time: 30 minutes Servings: 4 Ingredients: Salt and pepper 1 pound fusilli 6 tablespoons olive oil 3 cloves garlic, minced 1 green onion, sliced white and green parts thinly on the diagonal and kept separate (about 1 cup) 1 pound medium shrimp, peeled and deveined 10 ounces frozen peas, thawed and drained 1/2 cup white wine, or water 2 teaspoons grated fresh lemon zest 1/4 teaspoon red pepper flakes 1/3 cup fresh lemon juice 3 ounces arugula or spinach leaves (about 4 cups) Directions: 1. In a large pot of boiling salted water, cook the pasta until al dente according to the package instructions, about 12 minutes. Drain the pasta, and return it to the pot. Toss with 1 tablespoon of oil. Cover to keep warm. 2. While the pasta is cooking, heat 5 tablespoons of the oil over medium-high heat in a medium sauté pan. Add the garlic and the white parts of the green onion, and cook until fragrant, about 30 seconds. 3. Add the shrimp to the pan and cook for 1 minute. Turn the shrimp, and cook until pink and just cooked through, about 1 minute more. Add the peas, wine, lemon zest, and red pepper flakes. Cook for 1 minute. 4. Transfer the shrimp mixture to the pot. Toss to combine with the pasta. Drizzle the lemon juice over the pasta. Sprinkle with the green parts of the green onion and the arugula. Season with salt and pepper; toss gently before serving. Cooks Notes: When slicing the green onion, remember to keep the white and green parts separate: the white pieces become overpowering with the garlic. The green is sprinkled on just before serving.