A tasty and creamy first course, perfect for pasta lovers. The farfalle perfectly combine 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 peeled and diced sausage and lightly brown it; add the zucchini cut into slices
Season with salt and pepper and cook for about 20 minutes until the zucchini are tender but not mushy
Separately, grate the Gruyère cheese
Melt 50 g of butter in a small saucepan, incorporate the flour and dilute with milk added gradually while constantly stirring
Season the béchamel with salt, pepper, and nutmeg and cook for about 15 minutes (until it reaches a creamy consistency), continuing to stir constantly
Boil plenty of salted water and add the farfalle, drain them al dente and mix with the zucchini and 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 baking dish and sprinkle the remaining grated Gruyère on top
Place the baking dish in a preheated oven at 200 degrees for about 15 minutes
Pan
Pasta Cooker
Italia
| 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 |
