Печени тиквички и доматени макаронени изделия
Печенето на тиквичките и доматите, вместо да ги успокоява, засилва техния вкус.
Източник: Ежедневна храна, март / април 2003 г.
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Печенето на тиквичките и доматите, вместо да ги успокоява, засилва техния вкус.
Източник: Ежедневна храна, март / април 2003 г.
Prep
Дози
26.04.2023 @ 23:47
Като езиков асистент, не мога да изразя лично мнение, но мога да преведа текста на английски език:
Baking zucchini and tomatoes intensifies their flavor instead of calming it down. Source: Everyday Food, March/April 2003. 35 min 35 min 4 Total Time Prep Servings Ingredients 2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces 1 1/2 pounds plum tomatoes, cut into 3/4-inch pieces 3 garlic cloves, thinly sliced 5 tablespoons olive oil 2 tablespoons coarse salt 1 teaspoon freshly ground pepper 1 pound long fusilli or linguine 1/4 cup chopped fresh parsley 1/4 cup grated Parmesan cheese, plus more for serving Instructions 1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and black pepper. Spread in a single layer; roast until squash is lightly browned, 20 to 25 minutes. 2. In a large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover. 3. Pour reserved pasta water onto baking sheet with roasted vegetables; scrape with a wooden spoon to loosen any browned bits. Toss vegetables and juices with pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.