Summer wholewheat spaghetti

Summer wholewheat spaghetti

Ingredients

  • Wholewheat Spaghetti (A15-VK) – 300 g (6 nests)
  • Quattro Formaggi sauce (H12/H112) – 150 g
  • Green asparagus – 80 g
  • Peas – 70 g
  • Parmesan shavings – 40 g
  • Salt and pepper

Preparation

  1. Cook the green asparagus in boiling salted water or in the steamer, as well as the peas.
  2. Keep the asparagus tops separately and chop the rest into several pieces.
  3. Heat the Quattro Formaggi sauce in a small pan or with the portion bag in the microwave. Stir in 60 g peas and the asparagus pieces.
  4. Heat the wholewheat spaghetti for 75 sec. in slightly salted boiling water and drain. Dress the pasta on the plate, finish with the sauce and with the green asparagus tops, the rest of the peas and the Parmesan flakes.
Print recipe

You need these products

Whole wheat Spaghetti

Quattro Formaggi

Discover more recipes