Delicious with a simple green bean salad.
Ingredients
-
300 grams green beans
-
1 clove of garlic
-
2 tablespoons olive oil
-
vinegar
-
150 grams of whole-wheat butterfly macaroni or spaghetti
-
1 spring onion
-
2 beef tomatoes
-
5 pitted black olives
-
50 grams of Brazil nuts
-
oregano
Preparation
- Clean the green beans and break them once. Boil the green beans in a little water for 10 minutes until just tender.
- Peel the garlic and finely chop the clove.
- Gently fry the garlic in 1 tablespoon of olive oil. Stir in some vinegar and mix with the still warm green beans.
- Let the green beans cool.
- Bring plenty of water to the boil and cook the pasta according to the instructions.
- Clean the spring onion and cut it into rings.
- Wash the tomatoes and cut them small.
- Cut the olives into small pieces.
- Roughly chop the Brazil nuts.
- Heat the rest of the oil and fry the onion rings until soft.
- Add the tomatoes and olives and heat through.
- Drain the cooked pasta and toss it through the mixture. Mix in the nuts.
- Season with pepper and some oregano and serve with the green bean salad.
Number of persons
2
Duration
15-30 minutes
| Energy |
585 kcal |
|---|---|
| Egg white |
20 grams |
| Carbohydrates |
50 grams |
| Fat |
30 grams |
| Saturated fat |
6 grams |
| Fiber |
15 grams |
| Salty |
0.5 grams |
