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Elicoidali with Treviso radicchio

Method

Preparation time: 25 min.
Difficulty: easy
Recommended wine: Lison Pramaggiore Tocai (Veneto)
1- Cook the pasta until it is "al dente" in boiling salted water. In the meantime, prepare the sauce: wash the radicchio, removing any damaged leaves and part of the stalk, and cut into thin wedges.
2- Remove the green part and the root from the spring onions, cut into thin slices and fry on a low heat in a pan with some oil; add the radicchio and continue cooking for 4-5 minutes.
3- Drain the pasta, add first the cheese and then the radicchio, blend together well and serve.

Ingredients for 4 people
350 gr Elicoidali
3 heads Treviso radicchio
50 gr grated mature Asiago cheese
2 spring onions
salt

Durum wheat semolina pasta

045 Elicoidali

045 Elicoidali045 Elicoidali confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g