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Sedani rigati with flavours of exotic fruits


Pineapple was discovered in Brazil in the sixteenth century by Jean de Léry who first brought it back to Great Britain and then to France, but the first pineapples grown in greenhouses were presented to King Louis XV in 1733. Although it was still a rare fruit in the nineteenth century, it now grows in the Antilles, in Africa and in Asia and has become much more common on many sumptuously laid tables.


In a wide-bottomed pan, brown the onion cut into julienne strips in oil. Add the thinly slice artichoke hearts and the small pieces of pineapple. Add the king prawns and pour on the wine. Pour in the velouté and then season with salt, pepper and poppy seeds. Cook the pasta in plenty of salted water and drain when it is “al dente” and leave to dry well. Sauté in the pan with the other ingredients and garnish with a little chopped parsley and chopped almonds.

Ingredients for 4 people
400 gr Sedani rigati
60 gr white onion
120 gr artichoke hearts
320 gr king prawn tails
20 gr chopped almonds
1 dl fish velouté
120 gr pineapple pulp
1 teaspoon of poppy seeds
1/2 gr dry white wine

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