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Ингредиенты
- 4 Tbsp. extra virgin extra virgin olive oil
- 2 clv garlic peeled and crushed
- 1 x 2.5cm piece root ginger peeled and finely minced
- 3 Tbsp. dry sherry
- 1 x level tsp caster sugar
- 1 Tbsp. light soy sauce
- 1 lrg carrot peeled and cut into julienne strips
- 1 x red pepper halved cored de seeded and sliced
- 25 gm asparagus spears trimmed
- 1 x green pepper halved cored deseeded and sliced
- 2 x courgettes trimmed and cut into thin strips
- 100 gm small broccoli florets
- 75 gm baby corn trimmed and halved
- 8 x de rinded smoked back bacon rashers cut into strips
- 450 gm fresh tagliatelle
Инструкции
- Mix together all the marinade ingredients in a jug.
- Place all the prepared vegetables and bacon in a shallow dish.
- Pour over the marinade and leave to marinate in a refrigerator for about 4 hrs.
- Once the vegetable and bacon have marinated add in the pasta to a pan of boiling water and cook for 34 min or possibly till al dente.
- Meanwhile strain the marinade off the vegetables and bacon.
- Heat 2 tbsps of the marinade in a large frying pan or possibly wok and stir fry the vegetables and bacon over a high heat stirring constantly for 34 min till crisp and brown.
- Drain the pasta very thoroughly then spoon into the pan or possibly wok and toss in with the vegetables and bacon.
- Divide proportionately between warmed serving plates and serve immediately.
- Don't freeze.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 4 servings | |
| Calories 604 | |
| Calories from Fat 138 | 23% |
| Total Fat 15.67g | 20% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 262mg | 11% |
| Potassium 738mg | 21% |
| Total Carbs 95.94g | 26% |
| Dietary Fiber 6.7g | 22% |
| Sugars 8.46g | 6% |
| Protein 17.47g | 28% |
