Dry Noodles with Dehydrated Tomato, Spinach Leaves, and a Touch of Almond
This is a unique and original way to give a twist to traditional dry noodles, as it is a recipe where dehydrated tomato, spinach, and sliced almonds merge to create an exquisite flavor for the palate.
Reviewed by Editorial Team of Kiwilimón
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14 comentarios
Ingredients
8
Servings
- 2 packages fideo pasta, N° 2 La Moderna
- 1 1/2 liters chicken broth
- 5 tomatoes
- 1/2 onions
- 1 1/2 cloves garlic
- 1 bunch spinach, in pieces
- 1/2 cups dehydrated tomato
- 1/4 red bell peppers
- 1/4 cups almonds, sliced without skin
- 1 tablespoon dry chicken broth or bouillon
- sea salt, to taste
- sour cream
- Parmesan cheese, or aged
Preparation
45 mins
0 mins
Low
- Brown the noodles over low heat.
- Blend the chicken broth with the tomatoes, onion, garlic, and red bell pepper.
- Add the tomato broth to the previously browned noodles.
- Bring to a boil, lower the heat, add the spinach, and let cook for 15 more minutes.
- Add the dehydrated tomato, chicken bouillon powder, sea salt, let cook for 10 more minutes, and turn off the heat.
- Let rest for a few minutes to allow the flavors to fully integrate.
- Serve hot, sprinkle the sliced almonds on top, and enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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