pasta biologica kamut fusilli

Features:

Fusilli: 500gr - 10pz

The recipe:

Kamut Fusilli with courgettes and ricotta cheese
Ingredients to serve 4:

Fusilli 350gr
Courgettes 5
Parsley 1 bunch
Garlic 1 clove
Ricotta cheese 150gr
Olive oil 5 tbsp
Salt and pepper to taste

Brown the garlic in the oil and then add the chopped parsley. After a few minutes add the courgettes cut into either rings or strips. Season and, when ready, mix in the ricotta cheese.
Cook the fusilli al dente in plenty of salted boiling water. Add more black pepper on top and serve hot.

 

Conchigliette

Filini

Fusilli

Mezze Penne

Sedani

Demeter

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