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Ingredients
- 1 cucchiaino di timo fresco le foglioline
- 50 g di cipolla
- 50 g di olio extravergine di oliva
- 200 g di cuori di carciofo
- 100 g di polpa di zucca a dadini (1 cm)
-
1
cucchiaino di dado per brodo vegetale fatto in casa
or ½ dado per brodo vegetale (dose per 0,5 l) - 1 cucchiaino di sale
- 600 g di acqua
- 300 g di pasta tipo penne
- Parmigiano Reggiano grattugiato a piacere
- Nutrition
- per 1 porzione
- Calories
- 376 kcal / 1573 kJ
- Protein
- 10 g
- Fat
- 13.7 g
- Carbohydrates
- 56.8 g
- Fiber
- 5 g
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