This morning the garden had prepared a wonderful surprise: bright green spinach and plump peapods. Thinking of the best way to enjoy these gifts of spring, and wanting to cook our beloved pasta, here is the idea: Risoni pasta with garden vegetables, prepared with Massimo Zero pasta sautéed a few minutes in the vegetable sauce and perfectly al dente. A treat!
One of the convictions that has always guided me in the kitchen is that it is up to us as parents to get kids used to eating vegetables, but we certainly have to work hard to find a variety of ways to make them irresistible. Well this simple pasta is one of the many ways my children can’t say no to!
Risoni pasta with garden vegetables
35g carbohydrates per 100g
Ingredients for 4 servings
- 400g Risoni Massimo Zero**
- 100g fresh spinach
- 70g fresh peas
- 70g brie
- 30g shallot
- 1 clove garlic
- extra virgin olive oil and salt as needed
**Ingredients specific for celiacs
Preparation of Risoni pasta with garden vegetables
- Put the sliced shallot in a frying pan with a little extra virgin olive oil and the garlic clove, fry for a few minutes. Add fresh peas and spinach that has been thoroughly washed and chopped, add salt to taste and cook over a medium heat for about 15 minutes so that the spinach loses its water. Add the Brie without its white rind only when the vegetables are cooked; then let it melt.
- In the meantime, bring a pot with water and salt to the boil, cook the Risoni in it, leaving them slightly al dente. Drain, keeping a few ladles of the cooking water, and pour the Risoni into the pan with the vegetable and Brie sauce; season for a few minutes, adding the necessary cooking water to keep them creamy.
- Now serve and enjoy!
Version with gluten of Risoni pasta with garden vegetables
Only substitute gluten free Risoni pasta with a standard one, no other adaptation is needed.