Penne Rigate with Courgettes, Robiola, Saffron and Chives
Penne Rigate with Courgettes, Robiola, Saffron and Chives
20 minutes total
A creamy, comforting dish with a touch of elegance, this recipe blends the mild creaminess of robiola with the golden warmth of saffron. Topped with fragrant chives, it's a beautifully balanced pasta that’s both delicate and indulgent.
Ingredients
Serves 4
| 320g | Penne Rigate Barilla Protein+ |
| 200 g | Robiola |
| 2 | Courgettes |
| 1 Sachet | Saffron |
| 1 Clove | Garlic |
| 50 ml | Extra Virgin Olive Oil |
| to taste | Chives |
| to taste | Salt and Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Wash the courgettes and cut them into wedges.
Step 2
Heat a pan with a drizzle of oil and brown the courgettes. Once cooked, add the robiola, melt and add the turmeric.
Step 3
Boil the pasta in salted boiling water, drain when al dente, and season with the resulting sauce.
Step 4
Plate and finish with finely chopped chives.
