SPAGHETTI POMODORI E OLIO
SERVES 1 LARGE OR 2 SMALL PORTIONS
5 1/2 oz. (150 g) whole-wheat spaghetti
sea salt
2 tomatoes
1 garlic clove
1/2 small bunch of flat leaf parsley
1 tbsp. extra virgin olive oil
1 tsp. powdered vegetable stock
freshly ground black pepper
squeeze of lemon juice
1/2 tsp. agave syrup
2 1/2 tbsp. pine nuts
NUTRITIONAL VALUES
Calories: 268kcal
Fat: 15.1g (1.6g S.Fat)
Carbs: 31g
Protein: 7.1g
Sugar: 5.7g
Sodium: 246mg
METHOD
Cook the spaghetti in salted water until it is al dente, according to the package directions. Meanwhile, quarter the tomatoes and finely chop them after removing the stalk and seeds. Garlic and parsley peeled and finely chopped Combine the oil, 1 tablespoon of water, and the stock in a mixing bowl.
Combine the oil mixture, tomatoes, garlic, and parsley in a mixing bowl, then season with salt, pepper, lemon juice, and agave syrup. In a pan, dry-roast the pine nuts until golden brown, then roughly chop. Drain the spaghetti in a colander, then return it to the hot pan over medium heat. Fold in the tomato mixture and continue to warm everything for about 1 minute, stirring constantly. Place the spaghetti in your lunchbox and top with the pine nuts.
Combine the oil mixture, tomatoes, garlic, and parsley in a mixing bowl, then season with salt, pepper, lemon juice, and agave syrup. In a pan, dry-roast the pine nuts until golden brown, then roughly chop. Drain the spaghetti in a colander, then return it to the hot pan over medium heat. Fold in the tomato mixture and continue to warm everything for about 1 minute, stirring constantly. Place the spaghetti in your lunchbox and top with the pine nuts.
