#1389
#acinidipepe with leftover vegetables from the fridge
Notes
20250421 #breakfastdiary 1378, 16°C/mostly clear, 10 min/exercise (M)
Acini di pepe is a tiny bead-shaped pasta. In Italy it's apparently served as a wedding soup, so maybe it's kind of like our Korean banquet noodles (janchi guksu).
Approx. 584kcal #acinidipepe with leftover vegetables from the fridge
Ingredients
1/2 cup acini di pepe, 1/4 zucchini, 1/2 carrot, 1/2 onion, 1 tomato, salt, pepper, olive oil, parsley, (dressing) 2T olive oil, 1T white wine vinegar, 1t whole grain mustard
Steps
1. Add salt to boiling water and cook the acini di pepe until fully done.
2. Cut the zucchini into half-moons and then in half again. Cut the carrot, onion, and tomato into bite-sized pieces.
3. Heat a pan with olive oil and sauté the carrot, onion, zucchini, then tomato in that order. Season with salt and pepper.
4. Plate the vegetables from step 3 with the acini di pepe from step 1, then drizzle with the dressing and sprinkle parsley.