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Durum wheat semolina pasta

049 Penne rigate

049 Penne rigate049 Penne rigate 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
Recipes

Traditional pasta salad

Method

1- Blanch the tomatoes in boiling water for 15-20 seconds, then drain, peel and dice, removing the seeds. Place in a soup tureen and season lightly with salt.
2- Trim the green beans and peel the courgettes, then wash carefully and cut into regular shaped pieces; cut the mozzarella into small pieces and place all the ingredients in separate bowls.
3- In the meantime, bring a saucepan of salted water to the boil and cook the pasta; then add the green beans and finally the courgettes so that all the ingredients are ready at the same.
4- At the end of the cooking time, drain the pasta and the vegetables together and place on a kitchen cloth and leave to cool. Discard the juice left by the tomatoes in the bowl, add the diced mozzarella, then the cooled pasta and vegetables and serve the pasta having dressed it with oil, basil and plenty of freshly ground pepper.

Ingredients for 4 people
350 Penne rigate
350 ripe Perini tomatoes
150 small courgettes
150 green beans
150 mozzarella
1 bunch finely chopped basil
salt
freshly ground pepper