
Burnt Wheat Orecchiette with Vegetables
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.
Ingredients
- Burnt wheat orecchiette pasta
400G400G - Ripe tomatoes
400G400G - Roman zucchini
33 - Ricotta
150G150G - Garlicto taste
- Basilto taste
- Extra virgin olive oilto taste
- Saltto taste
- Chili pepperto taste
Preparation
- 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
- 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
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins3.18g·20%
- Carbohydrates9.32g·59%
- Fats1.5g·9%
- Fibers1.92g·12%