In this multicolor recipe, the lightness of the Mini Farfalle is enhanced by the delicacy of the ricotta, creating a dish with a creamy smooth taste, guaranteed to please the whole family.
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INGREDIENTS |
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Mini Farfalle Barilla |
350 |
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g |
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Tomato pulp |
180 |
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g |
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Pumpkin |
100 |
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g |
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Zucchini |
100 |
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g |
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Ricotta |
80 |
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g |
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Spinach |
80 |
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g |
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Chopped onion |
20 |
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g |
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Olive oil |
20 |
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g |
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Carrots |
1 |
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n° |
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Chopped parsley |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Finely dice the zucchini and the pumpkin, finely chop the spinach and then cook all the vegetables in boiling water for 3 minutes. |
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| 2. |
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Meanwhile, prepare a sauce, gently frying the onion in the oil, adding the chopped carrot, the tomato pulp and salt and pepper to taste. |
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| 3. |
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Add the vegetables to the sauce cooking for about 7 minutes. |
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| 4. |
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Cook the pasta, top with the sauce and the parsley and garnish with the ricotta. |
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CHEF'S NOTE |
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To vary the recipe, toning down the sweetness, you can use 100 g of diced potatoes instead of the pumpkin. |
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To make this dish even more tasty and inviting, especially for children, you can prepare little balls of ricotto and chopped, boiled vegetables, including 50 g of Parmigiano Reggiano, 50 g of breadcrumbs and 1 whole egg, working the mixture with your hands until it reaches the right consistency. The little balls are then cooked directly in the sauce.
Very light, yet rich in carbohydrates, this recipe has been designed to provide plenty of vitamin A, very important for good vision, and vitamin C, essential for a well-balanced, healthy organism, thanks to its antioxidant action. |
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