The round, delicate taste of zucchini goes perfectly with Mini Tortiglioni, creating a dish that is as fresh as it is light, ideal for spring and summer meals.
 |
|
|
|
|
INGREDIENTS |
|
|
|
Mini Tortiglioni Barilla |
350 |
|
g |
|
|
|
|
|
Zucchini |
300 |
|
g |
|
|
|
|
|
Fresh cream |
50 |
|
g |
|
|
|
|
|
Yoghurt |
50 |
|
g |
|
|
|
|
|
Grated Parmigiano Reggiano |
20 |
|
g |
|
|
|
|
|
Grated Pecorino cheese |
20 |
|
g |
|
|
|
|
|
Spring onion |
1 |
|
n° |
|
|
|
|
|
Chopped basil |
1 |
|
tablespoons |
|
|
|
|
|
Extra-virgin olive oil |
2 |
|
tablespoons |
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
Pepper |
|
|
to taste |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Fry the chopped onion gently in a pan with the oil to soften it, then add the zucchini chopped into matchsticks and cook for 10-15 minutes adding salt and pepper to taste. |
|
|
| 2. |
|
Remove from the heat, add the cream, the yoghurt and the chopped basil. |
|
|
| 3. |
|
Cook the Mini Tortiglioni Barilla in plenty of salted water, drain when 'al dente', stir in the Parmigiano Reggiano and the pecorino then the zucchini sauce; mix well and serve. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
If you want to add a personal touch to the dish you can use a pinch of fresh marjoram. |
|
|
|
|
 |
|
|
In order to render this dish more digestible, you can use 50 grams of scallions instead of the onion. And if you want to lighten it up a bit, you can double the amount of yogurt, low-fat if you want to make a big difference, and eliminate the cream.
This is a very well-balanced recipe in terms of its nutritional value and low fat content. Plus, its ingredients provide significant amounts of calcium and phosphorous, essential elements for healthy bone development, the proper function of the nervous system and overall well-being of the organism. |
|
|
 |
|
