Pennette Rigate with Smoked Provola Cheese, Zucchini, and Bell Peppers

stampa
A very light, quick recipe that includes very "traditional" ingredients, such as the sweet potato. The final effect is an unusually flavoured dish.
Recipes by Vegetables
Number of people:
4
Level of difficulty:
Low
Required time:
15'
Nutritional values
per serving prepared according to this recipe.

Energy value
696 Kcal
- Protein
28 g
- Carbohydrates
88 g
- Fat
26 g

 
350 g
Sweet potatoes
 
400 g
Zucchini
 
300 g
Smoked provola cheese
 
100 g
Parmigiano Reggiano grated
 
70 g
Extra virgin olive oil
 
50 g
Red bell peppers
 
50 g
Salt
 
as needed
Pepper
 
as needed

Preparation

1
Clean and dice the potatoes and zucchini into small cubes. Blanch in salted water until tender. Roast the pepper over a flame and slice it into thin strips.
1
Cook the Barilla Pennette Rigate in plenty of salted water, drain when al dente, and pour in the smoked Provola cheese. Toss with the oil, vegetables, grated Parmigiano Reggiano, and freshly ground pepper.

Chef's tips


To give the dish more flavour, sauté the vegetables in a frying pan with oil and one clove of garlic.

Suggested wine


For this loosely structured and light, slightly sweet dish, we recommend a light, fairly mellow white wine with freshness, such as a Silvaner or a Trebbiano dei Colli Faentini.

alternative shape



Penne Rigate Barilla 

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