Di: Alessandra Casavecchia
Mondare e tagliare 1 scalogno. Sistemarlo in un tegame alto insieme a 30 g di funghi porcini secchi, 200 g di funghi champignon, 200 g di spinaci freschi e 350 g di pasta mezze penne tricolore. Condire con olio extravergine di oliva a piacere, sale e pepe.
Coprire il tutto con 700 g di acqua, mettere il coperchio sul tegame e portare a bollore. Quando la pasta inizia a bollire, rimestare bene gli ingredienti e rimettere il coperchio.
Ripetere questo procedimento per almeno 4 volte. Il tempo di cottura finale, dipenderà dal tipo di pasta che si vorrà utilizzare.
A 3 minuti dalla fine della cottura, aggiungere 200 g di formaggio spalmabile e mantecare con cura. Se necessario, aggiustare di sale e pepe.
Ricetta breve - One Pot Pasta
RSI Cuochi d'artificio 16.05.2017, 12:14
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