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Recipe Elicoidali with spinach and double cream

Process

Cook the Elicoidali in abundant salted water. Respect the cooking time indicated on the packaging. In a pan fry the garlic in oil. Add the spinach leaves previously washed. Let dry, then put the fresh double cream and tuna fish cream. Let mix. Complete with salt and pepper. Add the pasta and let “jump” over a high flame.

Ingredients for 4 people
480 gr Elicoidali
300 gr fresh spinach
120 gr double cream
150 gr tuna fish cream
1 garlic
4 cl extra virgin olive oil
Basil
Salt
Black pepper

Bronze-drawn durum wheat semolina pasta

845 Elicoidali

845 elicoidali845 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