Tagliatelle with broccoli, sun-dried tomatoes, and Parmigiano Reggiano from Modenese White Cow

Preparation

1. STEP 1 OF 6

   Bring a large pot of salted water to a boil, cook the broccoli florets for 5 minutes, drain them and immerse in ice water to set the color

2. STEP 2 OF 6

   In the same water, cook the tagliatelle for 8 minutes (or according to package instructions), then drain them al dente

3. STEP 3 OF 6

   In a large pan, heat the extra virgin olive oil and add the sun-dried tomatoes cut into strips, letting them flavor for 1 minute

4. STEP 4 OF 6

   Add the broccoli, sauté quickly and add the tagliatelle

5. STEP 5 OF 6

   Mix everything together, adding shavings of Parmigiano from Modenese White Cow and a little cooking water if needed

6. STEP 6 OF 6

   Serve by topping with more Parmigiano shavings, a generous sprinkle of crushed pink pepper, and fresh thyme

General Information

Analysis

Macronutrients (100 gr)