Recipes for the Summer Noodles

• A secret to rejuvenate and heal skin: Visualization

Published: 08/11/2009 - Updated: 02/01/2014

• Author: Nayeli Reyes

The pasta is a very nutritious food and energy, if properly combined with certain vegetables and ingredients it can become a complete food and very healthy. In summer, the noodles are very useful because they can be very elaborated dishes: fresh, nutritious and delicious.

These recipes provide enough nutrients for a person with normal diet, they provide a lot of calories and help you combat the effects of heat!

Celery and Noodles with Yogurt

Ingredients

• 500 gr. of whole-grain noodles
• 200 gr. of celery, finely chopped and disinfected
• 200 gr. of mushrooms, washed well and chopped
• 2 cloves of garlic
• 1 cup of vegetable broth
• 100 ml. of milk (can be soy)
• 1 tablespoon of flour integral
• 100 gr. of Goat cheese (or fresh or panela)
• Pure Water
• Extra virgin olive oil
• Salt to taste
• Black pepper
• Parsley

Preparation

1. Put to boil the noodles in plenty of water with a little salt and a bit of oil. Drain, cool water and reserve.
2. In a skillet, fry the celery (which should be slightly cooked) and mushrooms with oil, garlic, epazote and a little salt.
3. Add a little chopped parsley. Once cooked, remove to a plate and reserve.
4. In the same skillet, add flour briefly and pour broth and milk, stirring constantly. Once the cream, add noodles, vegetable mixture and mix well.
5. Put everything in a dish, sprinkle with cheese of your choice. Serve.

Joy Noodles with beetroot and pineapple

Ingredients

• 400 gr. of noodles
• 250 gr. of beet, washed and chopped into cubes
• One cup of chopped pineapple that is not very acidic
• 3 tablespoons of soy sauce
• Juice of one lemon
• Oil
• Pepper
• sea salt

Preparation

1. Place cooked noodles in plenty of salted water.
2. Drain noodles well and pour into the pan, remove it for a few minutes, add the beet, pineapple, soy sauce, salt and lemon and mix well.
3. Serve hot or cold.

Parsley noodles

Ingredients

• 400 grams of noodles
• 4 tablespoons of olive oil (extra virgin)
• 3 cloves of garlic, finely chopped
• 1 tablespoon of finely chopped parsley
• 1 red pepper (red)
• 1 medium onion, finely chopped
• salt and black pepper
• some bay leaves

Preparation

1. In a large saucepan with plenty of water and salt, put some bay leaves and a little vegetable oil. When boiling, put the noodles and let cook al dente. Once ready, drain and add the 1 / 4 cup of olive oil. Mix well.
2. In a medium skillet, skip in olive oil, onion, red pepper and garlic, making sure that these ingredients do not burn. Try to cook the onion until transparent and take a tone garlic amber color type, if you burn is very bitter, the peppers should be crisp.
3. Put together with the noodles in a large sauce and stir gently with the help of two forks from the bottom up without breaking the noodles. Serve hot on each plate and sprinkle a little parsley and if you want a bit of Parmesan cheese to taste.

Noodles with Basil, Tomato and Spinach

Ingredients

• 5 ripe red tomatoes and two cups of fresh spinach, well washed and cut
• 400g of spaghetti
• 36 basil leaves
• 3 cloves of garlic
• 100g of Parmesan cheese
• 5 tablespoons of olive oil
• Salt, pepper
• 1 tablespoon of olive oil
• salt

Preparation

1. Bring to boil tomatoes. Peel and remove seeds.
2. Cut into small cubes.
3. Pour a little salt over them and let stand in a colander for 15 minutes.
4. Meanwhile, carefully wash and dry the basil leaves.
5. Peel garlic and remove the center.
6. Grate Parmesan cheese.
7. Add tomatoes and mix all in blender.
8. Put in a bowl, gradually add olive oil, moving it as if you were to regularly mount mayonnaise.
9. Add salt and pepper.
10. Put water, salt and a bit of oil. Once you have broken a boil, add the pasta.
11. When they are al dente, remove from heat and strain.
12. Quickly put in a bowl with finely chopped spinach, pour sauce over and sprinkle with cheese. Cook a few more minutes.
13. Serve immediately.

Lemon Noodles

Ingredients

• 1 package of noodles
• 4 small fishes
• 1 lemon
• 1 dl. of dry white wine
• 50 gr of Greek yogurt
• 1 carrot
• 1 stalk of celery
• 1 onion
• 1 cup of broth
• butter and olive oil

Procedure

1. Make a broth with the bones of the fishes and its head with a piece of vegetable broth, carrots and celery. Strain and reserve.
2. Fry finely chopped onion with a little butter, add a few spoonfuls of broth and let it evaporate, then add plain yogurt 2. Incorporate fish fillets cut in half, add more broth and brown. Simmer about 2 minutes. Remove and reserve. Add a little lemon juice to the sauce, yoghurt and grated lemon.
3. Cook noodles as the package. Drain and put to the sauce. Serve with fish and oak sprinkled with parsley.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.