Farfalle with Leeks and Zucchini

stampa
Farfalle are better with light, colourful sauces that enhance their proverbial lightness, such as this vegetable-based recipe, where the Farfalle and sauce mix with grace and freshness.
Recipes by Vegetables
Number of people:
4
Level of difficulty:
Low
Required time:
30'
Nutritional values
per serving prepared according to this recipe.

Energy value
613 Kcal
- Protein
15 g
- Carbohydrates
77 g
- Fat
28 g

Zucchini
 
250 g
Leeks
 
200 g
Pecorino romano cheese
 
20 g
Butter
 
10 g
Heavy cream
 
100 ml
Cherry tomatoes
 
8
Garlic
 
1 piece
Extra virgin olive oil
 
4 tablespoons
Oregano
 
as needed
Dry white wine
 
as needed
Salt
 
as needed
Pepper
 
as needed

Preparation

1
Using a sharp knife, remove the zucchini's outer peel and slice into thin, julienne strips. Dice its core into small cubes. Julienne half the leek and slice the other half into small-sized pieces.
1
In a wide, low saucepan, lightly sauté the crushed garlic clove in 3 tablespoons of oil. Add the zucchini and julienned leek. Season with salt and pepper. Cook for a few minutes on high heat with 2 tablespoons of water.
1
Blanch the cherry tomatoes. Peel them and remove the seeds, then slice and briefly sauté them separately with a tablespoon of oil and a pinch of salt and oregano.
1
In another frying pan, cook the diced zucchini and leeks in butter. Douse with white wine, season with salt, and pour in the cream. When the diced zucchini is cooked, purée everything in the food processor to produce a smooth cream. At this point, add the julienned vegetables, previously sautéed, and the cherry tomatoes to the cream.
1
Cook the Barilla Farfalle in plenty of salted water, drain when al dente. Toss with the sauce and mix thoroughly in the frying pan, adding the shaved Pecorino cheese. Serve immediately.

Chef's tips


For a recipe with more delicate flavour, use shaved Parmigiano Reggiano instead of Pecorino cheese.

Suggested wine


Ravello Bianco Costa d'Amalfi DOC Falanghina and Biancolella grapes are "united" in the Amalfi Coast's grape production. With stronger flavours (plenty of garlic, salt, pepper, or Pecorino cheese), choose the late harvest vintages. Serve chilled in a medium tulip-shaped glass at 8-ten°C.

alternative shape



Penne Rigate Barilla 

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