Mini Farfalle with vegetables and ricotta (and tomato) In this multicolor recipe, the lightness of the Mini Farfalle is enhanced by the delicacy of the ricotta, creating a dish with a creamy smooth taste, guaranteed to please the whole family. INGREDIENTS Mini Farfalle Barilla 350 g Tomato pulp 180 g Pumpkin 100 g Zucchini 100 g Ricotta 80 g Spinach 80 g Chopped onion 20 g Olive oil 20 g Carrots 1 n° Chopped parsley to taste Salt to taste Pepper to taste PREPARATION 1.Finely dice the zucchini and the pumpkin, finely chop the spinach and then cook all the vegetables in boiling water for 3 minutes. 2.Meanwhile, prepare a sauce, gently frying the onion in the oil, adding the chopped carrot, the tomato pulp and salt and pepper to taste. 3.Add the vegetables to the sauce cooking for about 7 minutes. 4.Cook the pasta, top with the sauce and the parsley and garnish with the ricotta. CHEF*S NOTE To vary the recipe, toning down the sweetness, you can use 100 g of diced potatoes instead of the pumpkin.
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