Carbohydrate comfort to keep you warm | india | Hindustan Times
Today in New Delhi, India
Dec 18, 2017-Monday
-°C
New Delhi
  • Humidity
    -
  • Wind
    -

Carbohydrate comfort to keep you warm

Carbohydrate comfort to keep you warm.

india Updated: Dec 19, 2010 03:01 IST

Pasta with lemon and peas

Half cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives

Zest of 1 lemon, finely chopped

1 garlic clove, minced

2 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

Salt to taste

400 gm pasta, any type

1 cup frozen peas, thawed

1/4 cup freshly grated Parmesan

1. Bring water to a boil in a large pot. Meanwhile, combine the herbs, lemon zest, garlic, lemon juice and olive oil in a large bowl.

2. Add the pasta and salt to the water and follow the cooking instructions on the package. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente (a little hard to bite), remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve. Serves four.

Nutritional information per serving: 460 calories; 13 grams fat; 2 grams saturated fat; 4 milligrams cholesterol; 70 grams carbohydrates; 4 grams fibre; 15 grams protein.

Olive & breadcrumbs pasta

3 tablespoons extra virgin olive oil

3 garlic cloves, 2 sliced, 1 minced

1/2 cup fresh breadcrumbs

1/4 teaspoon hot red pepper flakes

350 grams chopped tomatoes

2 tablespoons capers, chopped

1/2 cup olives, pitted and chopped

Salt and freshly ground pepper

350 gm spaghetti

1/4 cup parsley, chopped (optional)

1/4 cup grated Parmesan (optional)

1. Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat. Cook, stirring often, until the garlic turns golden, about two minutes. Remove the garlic slices with a slotted spoon and discard, then add the breadcrumbs to the pan. Turn the heat to medium, and cook, stirring, until the breadcrumbs are crisp. Remove from the heat, and set aside.

2. Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.

3. When the water comes to a boil, add the spaghetti and salt. Cook al dente. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table. Serves four.

Nutritional information per serving: 450 calories; 14 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 70 grams carbohydrates; 10 grams dietary fibre; 12 grams protein.