Ingredientes para Creamy Linquuni Stuffed Tomato A1
- Linguine
- Olive Oil
- 1 medium onion, diced (reserve 1/2 for step 9)
- Garlic Cloves
- Fresh Tomatoes
- A.1. Original Sauce
- Fresh Basil Leaves
- Salt and pepper to taste
- Fresh Spinach
- 1/4 cup walnuts
- 4 ounces goat cheese, crumbled
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Cómo preparar Creamy Linquuni Stuffed Tomato A1
- Bring a large pot of salted water to a boil. Add linquani pasta and cook 1 minute less than package directions for al dente. Drain and set aside.
- In a small saucepan, heat 1 tablespoon olive oil over medium-low heat. Add 1/2 diced onion and 1 clove minced garlic. Cook until softened, about 5 minutes.
- Add the pulp from the hollowed-out tomatoes, the chopped tomato, basil, salt, and pepper to the saucepan. Simmer until tomatoes are tender and have fallen apart, about 10 minutes.
- Carefully transfer the tomato mixture to a blender or food processor and puree until smooth.
- Return the sauce to the saucepan and keep warm.
- In a small skillet, toast walnuts over medium heat until lightly browned. Set aside.
- In a large skillet, heat the remaining 1 tablespoon olive oil over medium-low heat. Add the remaining 1/2 diced onion and cook until starting to soften, about 3 minutes.
- Add the remaining minced garlic and cook for 1 minute more.
- Add the spinach and cook until wilted, about 2-3 minutes.
- Add the drained pasta to the spinach mixture. Stir in the goat cheese and toasted walnuts. Add a little pasta water if needed to thin the sauce. Season with salt and pepper to taste and toss to combine.
- Preheat oven to 350°F (175°C).
- Fill the hollowed-out tomatoes with the pasta mixture.
- Place the stuffed tomatoes on a baking sheet.
- Bake for 20 minutes, or until the tomatoes are softened.
- Place a generous spoonful of the tomato sauce on each serving plate. Top with a stuffed tomato and serve immediately.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
43g
Fat
15g
Carbs
27g
