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Ruote with vegetables and fruit crudités

Introduction

Pasta can be used to make many recipes from hors d’oeuvres dishes to desserts. In the case of cold pasta salads, it is important to find a combination of fresh vegetable and fruit flavours, all of which should always be dressed with a top quality extra virgin olive oil and aromatic herbs of the season.

Method

In a pan with half the oil, brown the chopped garlic and onion and then cook the beans. Allow them to boil, adding a little water at a time so that they do not split, then leave them to cool, making sure that there is not too much humidity. Cut the peel of the citrus fruits into thin, even julienne strips and leave on one side. Cut the pitted olives, peppers and yellow peaches into small pieces of the same size. These must be quite crunchy. Finely chop the aromatic herbs and mix with the sauce only at the end of the preparation. Cook the pasta in plenty of boiling, salted water, drain and leave to cool quickly. Mix with the cold beans and blend with the remaining ingredients. Serve the pasta in ramekins and garnish with slices of fresh fruit.

Ingredients for 4 people
320 gr Ruote
120 gr red onions
180 gr yellow peaches
100 gr pitted black olives
30 gr green olives
peel of one orange and one lemon in julienne strips
160 gr cannellini beans
40 gr green peppers
parsley
basil
marjoram
1 clove garlic
salt
pepper

Durum wheat semolina pasta

058 Ruote

058 Ruote058 Ruote 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