Maccheroni Libré Bio
with zucchini and carrots

Recipe for 3 people

Ingredients:

180 gr of MACCHERONI LIBRE’ BIO

100 gr of carrots, 100 gr of zucchini, 100 gr of breadcrumb, mixed aromatic herbs – extra olive oil, sunflower seed, capers and pistachios to taste, salt, pepper q.s., ½ of onion.

Preparation:

Boil the cooking water, already salted, for the pasta. Cut zucchini and carrots in small pieces and fry them with 2 tablespoon of oil and ½ onion sliced thinly. Let’s stew the vegetables with a pinch of salt. Aside let’s soak the breadcrumb with some pasta cooking water and blend it. 

Add Fusilli cooked “al dente” and stewed carrots – zucchini. Mix them and flavoured with milled pepper, pistachios, capers and sunflower seed to taste.

Comments:

This preparation is very tasted and easy to cook. It lends itself to re-use the leftover bread (don’t throw it out). GoviFarm Pasta, being composed by 100% of legumes, it could be served, also, with a slice of bread, helpful to “mop up” the sauce. With carbohydrate , proteins, fibers and lipids, the meal is nutritionally completed. This dish could be served both lunch and dinner, because it’s not heavy and it’s very satiating.