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    Whole wheat spaghetti with vegetables and creamy Grana Padano sauce

    Group 393Medium
    Group 3824 people
    T230 min


    200 g whole wheat spaghetti
    100 g Grana Padano
    2 medium courgettes
    2 medium carrots
    1 yellow pepper
    Fresh baby peas
    1 lemon
    Fresh basil
    Extra virgin olive oil



    STEP 1

    Wash and julienne the vegetables using a mandoline.


    STEP 2

    In a pot, heat a drizzle of olive oil and sauté the vegetables and baby peas, seasoning with salt.

    STEP 3

    Cook the spaghetti in plenty of salted water, drain when al dente and lay aside a ladle of cooking water.


    STEP 4

    Sauté the spaghetti with the vegetables adding the cooking water and Grana Padano until melted and creamy. Serve the pasta immediately with the vegetables, adding the creamy Grana Padano sauce.