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Ingredients
- 50 g di Parmigiano reggiano, a pezzi (2 cm)
- 30 g di burro
- 2 cucchiaino di sale
- 400 g di zucca Butternut, pulita, a pezzi (2 cm)
- 20 g di pinoli
- 100 g di funghi champignon cremino, a fette (circa 5 mm)
- 150 g di foglie di spinaci freschi
- 1200 g di acqua
- 250 g di pasta secca, tipo pappardelle
- 1 pizzico di peperoncino rosso secco (optional)
- Nutrition
- per 1 porzione
- Calories
- 1821 kJ / 435.3 kcal
- Protein
- 16.3 g
- Carbohydrates
- 63.3 g
- Fat
- 14.5 g
- Saturated Fat
- 6.5 g
- Fibre
- 5.8 g
- Sodium
- 1.3 mg
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