Farfalle with stracciatella, zucchini, and tomatoes is a cheerful and fresh spring recipe that can also be made at other times. An innovation of the stracciatella, light and fresh, made flavorful with grated Grana cheese added generously to the pasta. It requires little time for preparation and is also a nutritious first course. Farfalle with stracciatella, zucchini, and tomatoes is an easy first course to make, to be enjoyed with the family, but it’s also an idea for those who are alone to take care of themselves. In fact, the first course should be eaten every day in the proportioned quantity; I generally calculate about eighty grams for women and a hundred for men.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Cooking time: 30 Minutes
- Portions: 4 People
- Cuisine: Italian
Ingredients
- 10.5 oz Farfalle
- 3 Tomatoes
- 3 Eggs
- 1 pinch Garlic
- as needed Extra virgin olive oil
- as needed Parsley
- g Salt
- as needed Oregano
- Grana padano (grated)
Preparation
Wash the zucchini and cut into chunks. Sauté the zucchini in a pan with extra virgin olive oil (four/five tablespoons) along with finely chopped garlic.
Choose red tomatoes that are not too ripe, wash and slice into rounds. Beat the eggs in a dish with a fork along with the grated Grana cheese.
Boil the pasta al dente in a pot of boiling salted water for 9/10 minutes. Drain the farfalle cooked al dente.
Put the pasta back in the pot on the stove and mix in the beaten egg with the grated Grana cheese until it thickens.
Add the zucchini, tomatoes, a sprinkle of oregano, and fresh parsley, finely chopped. Serve hot or cold as preferred. The cheese for this recipe is optional.
Farfalle with Stracciatella, Zucchini, and Tomatoes
Tip for the farfalle with stracciatella recipe: blend the zucchini if you have children who don’t like to eat vegetables. If you don’t like always eating pasta with meat sauce, this might be the right alternative. Come take a peek on Pinterest at The Cooking Recycler
