Πέννες-οσπρίων-με-ανάμεικτα-θαλασσινά
Legume penne with mixed seafood

4

Servings

60'

Preparation / Cooking

3/5

Δυσκολία

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INGREDIENTS

  • 1 packet of legume penne
  • 1 packet of (7 THALASSES) seafood cocktail
  • 2 tomatoes
  • 1 onion
  • 2 Florina peppers
  • 1 clove of garlic
  • 1 carrot
  • 50 g celery
  • 1 g salt
  • 5 g pepper
  • 5 g sweet paprika
  • 30 g ouzo
  • 60 g extra virgin olive oil

METHOD

Wash, peel and chop the vegetables. In a non-stick large and deep frying pan, heat the extra virgin olive oil. Add the onion and garlic and sauté. Then, add the carrot and finally the peppers.

Wait for them to soften, add the ouzo, the tomato, salt, pepper and paprika.

Allow about 15 minutes for the sauce to thicken. Meanwhile, we have already put water in a pot to boil our penne pasta.

After that 15 minutes, add the seafood cocktail to the sauce and let it cook together for another 6 minutes.

Finally, take the penne pasta that you have boiled and drained and add them to your pot as well, stirring to incorporate them into the sauce.

TIP: We prepare our sauces first when we want to put them in our pasta. This way we don’t have to use extra material (like butter or oil) to the pasta so it doesn’t stick.

Harokopeio University,
Department of Nutrition and Dietetics Science

Nutrition information

Per 100 gr

% RI*

Energy 493 Kcal/ 2063 KJ 24,7%
Fat 18 g 25,6%
Saturated Fat 2,7 g 13,3%
Carbohydrate 43,6 g 16,8%
Sugar 6,2 g 6,9%
Dietary fiber 10,7 g
Protein 32 g 64%
Salt 1,9 g 31%

*RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)

Created with
7 THALASSES Seafood cocktail
Μείγμα θαλασσινών
Find 7 THALASSES
At all major supermarkets