Espaguete de Milho

Espaguete de Milho is a delightful gluten-free Brazilian pasta dish made from corn, offering a unique texture and flavor. This vibrant meal is perfect for a light lunch or dinner, bringing together fresh ingredients and traditional Brazilian tastes.

Ingredients

• Corn flour - 200 grams
• Water - 150 ml
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 150 grams, halved
• Fresh basil - 10 leaves, chopped
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, mix the corn flour with water until a smooth dough forms. Let it rest for 10 minutes.
2. On a floured surface, roll out the dough to about 3mm thickness and cut into spaghetti-like strips.
3. Bring a pot of salted water to a boil, and cook the corn pasta for about 5-7 minutes until tender. Drain and set aside.
4. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
5. Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
6. Stir in the cooked corn pasta, chopped basil, salt, and black pepper. Toss to combine and heat through for another 2 minutes.
7. Serve warm, topped with grated Parmesan cheese.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 10 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.15 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Gluten-free, suitable for those with gluten intolerance.

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