Macarrão de Sorgo

Macarrão de Sorgo is a delightful gluten-free Brazilian pasta dish that highlights the nutty flavor of sorghum, combined with fresh vegetables and aromatic herbs. This dish is not only vibrant and colorful but also packed with nutrients, making it a perfect meal for any occasion.

Ingredients

• Sorghum pasta - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Cherry tomatoes - 150 grams, halved
• Spinach - 100 grams, fresh
• Parmesan cheese - 30 grams, grated (optional)
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful, chopped

Steps

1. Bring a large pot of salted water to a boil. Add the sorghum pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced red bell pepper and zucchini to the skillet, cooking for another 4-5 minutes until they soften.
4. Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes until they start to soften.
5. Once the pasta is cooked, drain it and add it to the skillet with the vegetables. Toss to combine.
6. Add the fresh spinach, salt, black pepper, and chopped basil, stirring until the spinach wilts.
7. If desired, sprinkle grated Parmesan cheese over the top before serving. Serve warm.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 56 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 5 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Sorghum is high in fiber, promoting digestive health.
• Rich in antioxidants and important nutrients, supporting overall wellness.

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