![multicolored tagliatelle with fresh sauce multicolored tagliatelle with fresh sauce](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1490217803/orywi29gtd8joo7bgefr.jpg)
multicolored tagliatelle with fresh sauce
single courses from Italy
stuffed round zucchini quinoa and agretti
stuffed round zucchini quinoa and agretti
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Lightness is goodness in a complete meal, light and tasty ..
First boil plenty of water in a wide pot. Prepare the ingredients, wash the zucchini and blanch soon as the water reaches a boil for 10 minutes.
Meanwhile, cut the radicle of agretti, wash them and put them to boil along with the zucchini, the time is 5 minutes. Peel, wash and reduce the shallot into thin slices. Preheat the oven.
Cook the quinoa well in lightly salted boiling water for 15 minutes, then drain. Now hollowed zucchini, on a cutting board into small pieces reduce the inside that you have made ...
cut too agretti to pezzettiIn pan pour 3 tablespoons dolio, fry the shallots for two minutes, add the diced zucchini, the agretti and quinoa, adjust salt ..
turn off the heat and add the grated Parmesan. This takes 3-4 minutes, because all the ingredients are cooked glia, only serves to flavor everything ..
Now fill the zucchineAdagiatele in a baking pan lined with a sheet of greaseproof paper and put in the oven at 180 degrees for 10-12 minutes.