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Recipe by
Paccheri with Vegetables is a tasty first course made with paccheri pasta, eggplant, peppers, smoked hard ricotta and curly basil. It is a light and colorful dish, perfect for summer.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Clean the eggplant, slice it thickly, salt it and let it drain
Step 2 of 5: Wilt the peppers, peel them and remove the seeds; cut them into cubes
Step 3 of 5: Dry the eggplants and cut them into cubes
Step 4 of 5: Sauté the eggplants and peppers in plenty of oil with the shallot; cook the paccheri pasta until al dente, drain it, add it to the sauce and cream with the ricotta
Step 5 of 5: Finish with fresh basil
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving88 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,292 kJ309 kcal | 1,477 kJ353 kcal |
| Fat | 1.31 g | 1.5 g |
| of which saturated fatty acids | 0.26 g | 0.3 g |
| Carbohydrates | 63 g | 72 g |
| of which sugars | 2.63 g | 3 g |
| Fibre | 2.36 g | 2.7 g |
| Protein | 10.94 g | 12.5 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
