A tasty and creamy first course, perfect for pasta lovers. The farfalle combine perfectly with the sausage and zucchini, creating a symphony of flavors. A dish inspired by Italian cuisine, with a touch of originality.
Melt 20 g of butter in a pan, add the sausage removed from its casing and cut into cubes and lightly brown; add the zucchini sliced into rounds
Season with salt and pepper and cook for about 20 minutes until the zucchini are tender but not falling apart
Separately, grate the Gruyère
In a small saucepan, melt 50 g of butter, incorporate the flour and thin with the milk added little by little, stirring constantly
Season the béchamel with salt, pepper and nutmeg and cook for about 15 minutes (until it reaches a creamy consistency), stirring constantly
Bring plenty of salted water to a boil and add the farfalle, drain them al dente and toss with the zucchini and the béchamel
Butter a baking dish, make a layer of pasta and sprinkle half of the grated Gruyère on top
Pour the remaining pasta into the dish and spread the remaining grated Gruyère on top
Place the baking dish in a preheated oven at 200°C for about 15 minutes
Pan
Pasta pot
Italy
| Energy (kcal) | 198.82 |
| Carbohydrates (g) | 20.25 |
| of which Sugars (g) | 2.99 |
| Fat (g) | 9.78 |
| of which Saturates (g) | 5.05 |
| Protein (g) | 8.29 |
| Fiber (g) | 0.89 |
| Sale (g) | 0.22 |
