Pasta Zara site header

Sedani rigati mexican

Method

1- Cook the pasta until it is “al dente”, drain, cool under running water, drain once again, place in a bowl and drizzle with 2 spoons of olive oil. Blanch the tomatoes, peel, dice the pulp and place in a strainer for 15 minutes. Beat the egg in a bowl, add the Parmesan cheese, salt and pepper and then mix.
2- Heat 2 spoons of oil in a pan, pour in the egg mixture and stir; cook the “frittata” for a few minutes, turn it over with the aid of a saucepan lid and cook thoroughly, then cut into cubes. Prepare the peppers, seed and core, wash, dry and cut into strips.
3- Trim the leek and cut into thin rounds; trim the carrot, wash and dice. Steam cook the peas and diced carrot separately for 10-15 minutes. Mix the vinegar with a little salt and pepper in a bowl, add the remaining oil and beat the ingredients together lightly until the sauce is well blended. Put all the vegetables into a serving bowl, dress with the sauce, add the cubes of “frittata”, the pasta, mix together and serve.

Ingredients for 4 people
350 gr Sedani rigati
150 gr shelled peas
1 carrot
1/2 red pepper
1/2 yellow pepper
1 leek
250 gr firm, ripe tomatoes
2 eggs
2 spoons grated Parmesan cheese
1 spoon white wine vinegar
salt
pepper

Durum wheat semolina pasta

041 Sedani rigati

041 Sedani rigati041 Sedani rigati confezioni
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