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Ингредиенты
- 250 gm Dry farfalle pasta, (8oz)
- 25 gm Butter, (1oz)
- 2 x Shallots, finely minced
- 125 gm Button mushrooms, halved (4oz)
- 375 gm Courgettes, cut into 5cm (2 inch) thin strips (12oz)
- 1 x 70 grams pac Italian Parma Ham, torn into pcs (3oz)
- 1 x 200 millilit low fat creme fraiche, (7 floz)
- 75 gm Freshly grated parmesan, (3oz) Freshly grnd black pepper Fresh basil leaves to garnish
Инструкции
- Cook the farfalle following instructions on the pack.
- Heat the butter and fry the shallots, mushrooms and courgettes for 6-8 min, stirring occasionally.
- Stir in the parma ham, creme fraiche, parmesan, cooked liquid removed pasta and freshly grnd black pepper to taste. Heat through, transfer to a warmed serving dish and garnish with fresh basil.
- Serve immediately. Delicious served with ciabatta bread and mixed salad leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 88 | 66% |
| Total Fat 10.07g | 13% |
| Saturated Fat 6.32g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 345mg | 14% |
| Potassium 252mg | 7% |
| Total Carbs 3.59g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.69g | 1% |
| Protein 7.83g | 13% |
