Toffarelle to horticulture

Toffarelle to horticulture
Toffarelle to horticulture 5 1 Stefano Moraschini


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TOFFARELLE 03573 To ORTOLANO 4 INGREDIENTS PEOPLE 160 g toffarelle, 1 carrot, 1 courgette, 2 tomatoes, 1 onion, 3 celery sticks white, basil, salt and pepper, 2 cloves garlic, 4 teaspoons Parmesan cheese, 8 teaspoons of oil. Calories: 223 per serving time: about 1 hour PROCEEDING Set to cool in a pan the cloves of peeled garlic with olive oil, fry gently and add the vegetables: the sliced onion, the carrot and Zucchini cut into chunks, tomatoes split in half and seeds, celery, basil, salt and pepper. Let simmer for 40 minutes, taking care that will not stick to the bottom of the saucepan, wetting with a few tablespoons of water. Cook the pasta al dente and dress with the sauce and Parmesan. Serve hot immediately.

Toffarelle to horticulture
  • 223 Kilocalories per portion


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