Corkscrews with Spring Veggies
×
[PR]上記の広告は3ヶ月以上新規記事投稿のないブログに表示されています。新しい記事を書く事で広告が消えます。
これらの魚介類や乾物類は、大晦日に、どのように我々はまた、いくつかの準備をしなければならない、大晦日の夕食の食材を心配しないでください。
Category： bedding Publish Date： 2021/ 04/ 27How can an company efficiently go catastrophe Recovery (DR) to the cloud?
Category： 未選択 Publish Date： 2020/ 11/ 13Corkscrews with Spring Veggies
triple-tested at the Good Housekeeping Research Institute
Toss sautéed asparagus and leeks with pasta and creamy goat cheese. Yum!
Be the first to rate this recipe
Recipe Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories 580
Total Fat 11.0g
Saturated Fat 5.0g
Cholesterol 13.0mg
Sodium 705mg
Total Carbohydrate 96g
Dietary Fiber 6.00g
Sugars --
Protein 23.0g
Calcium --
Brian Hagiwara
Serves: 4
Total Time: 30 min
Ingredients
U.S. Metric Conversion chart
1 bunch(es) (about 1 pound) leeks
1 package(s) (16 ounce) Dream beauty pro 1 tablespoon(s) margarine or butter
1 pound(s) asparagus, trimmed and cut diagonally into 2-inch pieces
1 package(s) (4 ounces) soft goat cheese, cut into small pieces
Directions
Cut off roots and leaf Dream beauty pro ends from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Place leeks in large bowl of cold water; with hand, swish leeks around to remove any sand. Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed. Drain well.
In large saucepot, Dream beauty procorkscrew or bow-tie pasta
prepare pasta in boiling salted water as label directs.
Meanwhile, in nonstick 12-inch skillet, melt margarine or butter over medium heat. Add leeks and cook until almost tender, about 5 minutes, stirring often. Stir in asparagus, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; cook 5 minutes longer, stirring often. Add 1/3 cup water; cover and cook 3 to 5 minutes, until asparagus is tender-crisp.
Drain pasta, reserving 3/4 cup pasta cooking water. Return pasta to saucepot. Add asparagus mixture and pasta cooking water; toss well. Spoon into large serving bowl; sprinkle with goat cheese and coarsely ground black pepper.
Toss sautéed asparagus and leeks with pasta and creamy goat cheese. Yum!
Be the first to rate this recipe
Recipe Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories 580
Total Fat 11.0g
Saturated Fat 5.0g
Cholesterol 13.0mg
Sodium 705mg
Total Carbohydrate 96g
Dietary Fiber 6.00g
Sugars --
Protein 23.0g
Calcium --
Brian Hagiwara
Serves: 4
Total Time: 30 min
Ingredients
U.S. Metric Conversion chart
1 bunch(es) (about 1 pound) leeks
1 package(s) (16 ounce) Dream beauty pro 1 tablespoon(s) margarine or butter
1 pound(s) asparagus, trimmed and cut diagonally into 2-inch pieces
1 package(s) (4 ounces) soft goat cheese, cut into small pieces
Directions
Cut off roots and leaf Dream beauty pro ends from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Place leeks in large bowl of cold water; with hand, swish leeks around to remove any sand. Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed. Drain well.
In large saucepot, Dream beauty procorkscrew or bow-tie pasta
prepare pasta in boiling salted water as label directs.
Meanwhile, in nonstick 12-inch skillet, melt margarine or butter over medium heat. Add leeks and cook until almost tender, about 5 minutes, stirring often. Stir in asparagus, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; cook 5 minutes longer, stirring often. Add 1/3 cup water; cover and cook 3 to 5 minutes, until asparagus is tender-crisp.
Drain pasta, reserving 3/4 cup pasta cooking water. Return pasta to saucepot. Add asparagus mixture and pasta cooking water; toss well. Spoon into large serving bowl; sprinkle with goat cheese and coarsely ground black pepper.
PR