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Chickpea Sedanini with Zucchini Cream

Chickpea Sedanini with Zucchini Cream

@economista-salutista-mariapia

Chickpea sedanini with zucchini cream is a simple and tasty vegetarian and vegan first course, ideal for a light and healthy meal.

Difficulty: Easy
Cooking: 15 min
Preparation: 20 min
Country: Italia

Ingredients

No. Servings
  • Organic chickpea sedanini250g
  • Zucchini500g
  • extra virgin olive oil
    Extra virgin olive oil2tablespoons
  • Saltto taste
  • Mintto taste

Purchasable products

  • Veneto Valpolicella DOP EVO Oil Slow Food 500ml

    Veneto Valpolicella DOP EVO Oil Slow Food 500ml

    1 product
    £ 15.65

Preparation

  1. STEP 1 OF 5

    1. Cut the zucchini into chunks and cook them by steaming or boiling with a little water.

  2. STEP 2 OF 5

    2. Blend the cooked zucchini with extra virgin olive oil, mint, basil, and a pinch of salt.

  3. STEP 3 OF 5

    3. Boil the chickpea sedanini in plenty of salted water.

  4. STEP 4 OF 5

    4. Drain the pasta al dente and mix it with the zucchini cream.

  5. STEP 5 OF 5

    5. Serve hot with a sprinkle of pepper.

General Information

Storage notes

Refrigerator

More information

The zucchini cream can be stored in the refrigerator for up to 2 days and can be used as a sauce for other dishes. Serve with a sprinkle of black pepper and accompany with a fresh white wine.

Origin

Italia, Puglia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)44.35
Carbohydrates (g)1.68
of which Sugars (g)1.55
Fat (g)3.22
of which Saturates (g)0.47
Protein (g)1.58
Fiber (g)1.36
Sale (g)0.05
  • Proteins
    1.58g·20%
  • Carbohydrates
    1.68g·21%
  • Fats
    3.22g·41%
  • Fibers
    1.36g·17%