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Gramigna and bean sprouts


1- Trim the peppers, core and seed, wash, dry and cut into strips. Wash the bean sprouts in plenty of cold water, drain and dry gently with a cloth. Mix the vinegar with a pinch of salt and the soy sauce in a bowl, add oil and beat with a fork until the sauce has blended together well.
2- Drain the liquid from the crabmeat and flake with a fork. Place the bean sprouts in a bowl, add the strips of red and green pepper, the crabmeat, add half the previously prepared oil and vinegar sauce and mix the ingredients gently together.
3- Bring a saucepan of salted water to the boil and cook the pasta until it is “al dente”; drain, pour into a bowl with cold water, leave to cool, drain once again onto a clean cloth and dry a little.
4- Put the pasta in a bowl, add the remaining oil and vinegar sauce, add the bean sprout, pepper and crabmeat mixture and mix together; serve the pasta salad cold.

Ingredients for 4 people
350 gr Gramigna
100 gr bean sprouts
150 gr tinned crabmeat
1/2 green pepper
1/2 red pepper
2 spoons soy sauce
2 spoons apple vinegar

Durum wheat semolina pasta

026 Gramigna

026 Gramigna026 Gramigna 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