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Chef Gianluca Deiana Abis: Pasta Primavera

Prep. time: 15 minutes

Cook Time: 45 minutes

Difficulty: 2 out of 5

Serve: 4


360 g of spaghetti 1 red pepper 1 Broccoli 1 carrot 2 courgettes (summer squash or zucchini) 150 g of Mozzarella Cherries 1 fresh ginger root (approx. 3 cm) 1 shallot 1 chilli pepper extra virgin olive oil

soy sauce if you like qb


First wash and dry red pepper, remove the seeds and internal filaments then divide it in half lengthwise and cut them into thin strips. Also wash and dry the courgettes, tick them and cut them in half lengthwise then again in half obtaining thin sticks. Peel the carrots and cut them into thin strips. Take a wok, grease it with 3 tablespoons of oil and heat it, then clean the shallot and finely chop it and fry it. Add all vegetables and sauté them for a few minutes; in the meantime, peel the ginger root and mince it, then add it to the vegetables, then chop the chilli pepper and add it too. Cook spaghetti in plenty of slightly salted water following the times indicated on the package. As soon as they are cooked, drain and add them to the vegetables, add 3 tablespoons of olive oil and soy sauce (if you like) and mix well, then turn off the heat and add the Mozzarella cherries. Mix everything well. Serve!

Chef tips:

Pasta Primavera is a quick and easy recipe to prepare; the peculiarity are the crispy and tasty vegetables rich in spices such as ginger, which gives freshness, and chilli pepper, which gives character to the preparation.

#pastaprimavera #vegetarian #pasta #chefgianlucadeianaabis #italiantradition #italy

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