A colorful, light, and fragrant first course that brings the freshness of seasonal vegetables and the elegant savoriness of Parmigiano Reggiano Vacche Rosse 24 months to the table. The cheese toss adds creaminess and envelops each bite in a symphony of genuine flavors.
Wash and cut the broccoli, cauliflower, and carrots into pieces.
Cook the vegetables in salted boiling water for about 5-6 minutes. Drain and set aside.
In the same water, cook the ziti pasta until al dente.
In a large pan, heat the extra virgin olive oil and quickly sauté the boiled vegetables.
Drain the pasta and add it to the vegetables, adding a bit of cooking water if necessary.
Toss with grated Parmigiano Reggiano Vacche Rosse, adjust salt and pepper.
Serve hot, garnished with chopped parsley and more Parmigiano to taste.
Store in the refrigerator in an airtight container for up to 1 day. Reheat in a pan with a splash of water or broth.
Italia, Emilia Romagna
| Energy (kcal) | 71.46 |
| Carbohydrates (g) | 1.68 |
| of which Sugars (g) | 1.64 |
| Fat (g) | 5.41 |
| of which Saturates (g) | 1.91 |
| Protein (g) | 3.59 |
| Fiber (g) | 1.14 |
| Sale (g) | 0.17 |
