Capellini with Vegetables and Pecorino Cheese

stampa
A cheery, colourful recipe that will most certainly be appreciated, even by little ones.
Capellini
Recipes by Vegetables
Number of people:
4
Level of difficulty:
Low
Required time:
25'
Nutritional values
per serving prepared according to this recipe.

Energy value
467 Kcal
- Protein
14,7 g
- Carbohydrates
63,4 g
- Fat
14,9 g

 
350 g
Zucchini in strips
 
150 g
Carrots in strips
 
100 g
Cherry tomatoes peeled and sliced into strips
 
100 g
Green broccoli
 
80 g
Pecorino cheese (made from sheep's milk) shavings
 
40 g
Extra virgin olive oil
 
3 tablespoons
Fresh mint
 
as needed
Salt
 
as needed
Pepper
 
as needed

Preparation

1
Sauté the zucchini with a tablespoon of oil, then the carrots for 1 minute, then remove from heat.
1
Blanch the broccoli florets in salted water for 2 minutes.
1
Cook the Capellini in plenty of salted water, drain when al dente, and toss with all the vegetables. Garnish with a drizzle of uncooked oil.
1
Serve with strips of fresh mint and shaved Pecorino Cheese.

Chef's tips


The broccoli florets can be boiled in the pasta's cooking water, adding them a few minutes prior to draining the pasta.

Suggested wine


Vernaccia
di San Gimignano

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