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Organic Bio Whole Wheat Penne Rigate with courgettes and pecorino
- Preparation Time: 32 min.
- Cooking time: 12 min.
- Servings: 4
- Difficulty: Medium
1 Cut the courgettes into julienne strips and place them in a bowl large enough for the pasta.
2 Add the lemon juice, salt, pepper, oil and mint leaves. Mix and let sit for 20 min.
3 Boil the pasta in salted water until cooked al dente. Drain well and place in the bowl with the zucchini. Toss well, add the cheese, toss again, serve.
- 400 g Organic Bio Whole Wheat Penne Rigate
- 6 very small courgettes
- 1 tsp lemon juice
- salt and freshly ground black pepper
- 4 tbsp extra virgin olive oil
- 6 fresh mint leaves
- 100 g pecorino cheese, cubed (or any other fresh similar cheese)
- Protein 15g
- Fat 45g
- Carbohydrate 60g
- Dietary Fibre 10 g
- Cholesterol 75 mg