Massa perfeita com ervas
Massa fica deliciosa com feijão, frango e frutos do mar. Seja com frango assado, frutos do mar grelhados ou feijão com ervas, como mostrado aqui, qualquer prato de massa pode ganhar o sabor intenso e marcante do azeite extravirgem GOYA®. O segredo do ótimo sabor: azeitonas recém-prensadas, cultivadas em um planalto espanhol ensolarado. Basta regar nossa receita de massa com ervas, provar e se perguntar como você viveu sem esse azeite.
Ingredientes
- 2 tbsp. GOYA® Extra Virgin Olive Oil
- 1/2 medium yellow onion, chopped (about 1/2 cup)
- 1 tbsp. GOYA® Minced Garlic or 6 cloves garlic, finely chopped
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. cornstarch
- 1 cup white wine
- 1 packet GOYA® Powdered Chicken Flavored Bouillon
- 1 tsp. sugar
- 1 can GOYA® Cannellini, drained and rinsed
- 1 can GOYA® Red Kidney Beans, drained and rinsed
- 1 box spinach fettuccine, cooked according to package directions
- Fresh thyme leaves (optional)
Modo de preparo
- 1
Heat oil in a large skillet over medium-high heat. Add onions; cook, stirring occasionally, until translucent, about 5 minutes. Add garlic, oregano and thyme; cook until garlic is light golden brown, about 1 minute. Using a whisk, mix cornstarch with 1/2 cup water until dissolved. Add cornstarch mixture, wine, chicken bouillon and sugar to skillet. Bring wine mixture to a boil and cook until the sauce is reduced by half, 2 – 5 minutes. Stir beans into sauce and cook until heated through, about 2 minutes more.
- 2
Add cooked, hot pasta to skillet with sauce; stir to coat completely. Divide pasta evenly among serving bowls. Garnish with fresh thyme, if desired.
Cozinhe pela receita original
Esta receita é de goya.com. No site estão as fotos, as notas e as dicas do autor — o melhor lugar para prepará-la.
Ver a receita em goya.com