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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse and drain separately the Silverbeet stems and leaves. | 2. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden. | 3. Add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. | 4. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. | 5. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender. | 6. While the silverbeet is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. | 7. In a large bowl toss the penne with the silverbeet mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
silver beet	1		cut chopped	-	-	-	-
hot red pepper flake	1/8	teaspoon		-	-	-	-
garlic clove	3		sliced	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
water	1/2	cup		0.0	0.0	0.0	0.0
tomato	1	cup	drained canned chopped	41.4	9.18	2.16	0.36
penne	1/2			17.8602	2.3814	0.8079999999999999	0.5670000000000001
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.