An easy recipe made with simple ingredients, enriched by the pine seeds and the hot pepper.
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INGREDIENTS |
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Fettuccine La Collezione Barilla |
250 |
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g |
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Carrot |
150 |
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g |
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Zucchini (Italian squash) |
150 |
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g |
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Parmigiano Reggiano cheese |
50 |
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g |
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Pine seeds |
20 |
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g |
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Extra virgin olive oil |
4 |
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tablespoons |
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Garlic |
1 |
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clove |
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Red hot pepper |
1 |
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tip |
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Salt |
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to taste |
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Fresh ground pepper |
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to taste |
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PREPARATION |
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| 1. |
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Peel the carrots and wash the zucchini. |
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| 2. |
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Cut the vegetables in thin strips while you cook the carrots in salty boiling water. In a non stick frying pan toast the pine seeds with a spoon of oil. Put them aside for later. |
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| 3. |
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In the same pan, brown the garlic with a couple spoons of oil add the zucchine, hot pepper and carrots. Let everything cook for few minutes. |
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| 4. |
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In a large pot boil the Fettuccine La Collezione Barilla in plenty of salted water. Drain the pasta al dente and season it with the vegetables, the Parmigiano Reggiano cheese, the pine seeds and a couple of tablespoons of oil. |
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CHEF'S NOTE |
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The pine seeds will take only a couple of minutes to brown.
If you don't want a very spicy dish, remove the hot pepper before adding the vegetables to the pasta. |
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For this simple, flavorful,very tasty dish, we suggest a fresh aromatic, sligtly soft wine. For example a Soave del Veneto or a Trebbiano Romagnolo. |
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