Penne Rigate with Courgettes, Robiola, Saffron and Chives
20 minutes
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
4 servings
320gPenne Rigate Barilla Protein+
200 gRobiola
2Courgettes
1 SachetSaffron
1 CloveGarlic
50 mlExtra Virgin Olive Oil
to tasteChives
to tasteSalt 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
Step 1
Wash the courgettes and cut them into wedges.
Step 2
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
Step 3
Boil the pasta in salted boiling water, drain when al dente, and season with the resulting sauce.
Step 4
Step 4
Plate and finish with finely chopped chives.
