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Pennette Rigate with Zucchini and Almonds

Pennette Rigate with Zucchini and Almonds
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Ingredients · Serves 4

  • 250 grams (one packet) Bontasana White Corn Pennette Rigate
  • 3 medium pale green courgettes
  • 125 grams unsweetened soya yoghurt
  • 1 small bowl spinach leaves
  • 1 lemon
  • 10 fresh basil leaves
  • 10 fresh mint leaves
  • 1 tablespoon nutritional yeast flakes (gluten-free)
  • 2 cloves of garlic
  • 1 handful of almonds
  • extra virgin olive oil to taste
  • salt to taste

Put the pasta water on to boil and, in the meantime, prepare your sauce starting with the cream.

Blend the spinach with the salt, extra virgin olive oil, juice of half a lemon and the yoghurt until it’s creamy; add the nutritional yeast flakes for a boost of flavor.

Finely slice the courgettes and cook them over a high heat in a pan with oil and a clove of garlic; add the juice of the other half of the lemon and a paste of almonds and mint blended with a mixer or mortar.

Once the Pennette Rigate are cooked, mix all the ingredients together, garnish with the remaining almonds and a generous handful of basil leaves.

It tastes delicious but, if by chance you have any leftovers, we guarantee they’ll keep perfectly fresh until the following day.

Recipe by Eleonora Gabbarini
L’Altro Menu