Tuduu
Burnt Wheat Orecchiette with Vegetables

Burnt Wheat Orecchiette with Vegetables

@tuduu

Burnt wheat orecchiette with vegetables is a tasty and colorful first course, perfect to prepare when you want something light yet flavorful. Orecchiette, a typical Apulian pasta, pairs perfectly with ripe tomatoes, fresh Roman zucchini, and creamy ricotta. A touch of garlic, fragrant basil, chili pepper for a bit of spice, and extra virgin olive oil to enhance the flavors. A simple dish with authentic taste.

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

Ingredients

No. Servings
  • Burnt wheat orecchiette pasta400G
  • Ripe tomatoes400G
  • Roman zucchini3
  • Ricotta150G
  • Garlicto taste
  • Basilto taste
  • Extra virgin olive oilto taste
  • Saltto taste
  • Chili pepperto taste

Preparation

  1. STEP 1 OF 2

    Brown minced garlic and chili pepper in oil; add the chopped tomato pulp, sauté over high heat, then lower the flame and cook for about ten minutes

  2. STEP 2 OF 2

    Boil the orecchiette in salted water and when 3/4 cooked, add the sliced zucchini, finish cooking, drain and season with tomato, basil, and crumbled ricotta

Suggestions

  • Pan

  • Knife

General Information

Storage notes

Store in the refrigerator in an airtight container for up to 2 days

More information

Vegetarian dish

Origin

Italia, Puglia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)65.23
Carbohydrates (g)9.32
of which Sugars (g)2.13
Fat (g)1.5
of which Saturates (g)0.74
Protein (g)3.18
Fiber (g)1.92
Sale (g)0.01
  • Proteins
    3.18g·20%
  • Carbohydrates
    9.32g·59%
  • Fats
    1.5g·9%
  • Fibers
    1.92g·12%