Spring Pasta
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calories: medium
category: first course
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Butter 20 gr.
Rocket 50 gr.
Button Mushrooms 7 medium ones
Durum wheat farfalle 400 gr. Shrimps 100 gr.
Butter 15 gr.
Low fat yoghourt 120 ml.
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Wine Tips
for your meals
Rocket 50 gr.
Button Mushrooms 7 medium ones
Durum wheat farfalle 400 gr. Shrimps 100 gr.
Butter 15 gr.
Low fat yoghourt 120 ml.
See our
Wine Tips
for your meals
Preparation This recipe is quick and easy to prepare. Put the water for the pasta to boil and in the meantime prepare the sauce.
Slice the mushrooms finely. Put the butter in a large pen and let it melt. Add the mushrooms and cook. Chop up the rocket.
In the meantime, the water will be boiling and you can put in the farfalle. Five minutes after the mushrooms have been cooking, add the rocket and the shrimps and put the pan back on the fire for a few minutes, then add the yoghourt.
Bring the sauce to a boil and drain the farfalle. Put everything together in the pan and sauté for a minute.
Serve hot at table immediately. The Chef's tips You can also use vegetable cream instead of yoghourt. We recommend Tre Vaghissime Donne Rosato to be drunk together with this recipe. Curiosity Yoghourt can be eaten even by those who have problems with digesting milk.
Slice the mushrooms finely. Put the butter in a large pen and let it melt. Add the mushrooms and cook. Chop up the rocket.
In the meantime, the water will be boiling and you can put in the farfalle. Five minutes after the mushrooms have been cooking, add the rocket and the shrimps and put the pan back on the fire for a few minutes, then add the yoghourt.
Bring the sauce to a boil and drain the farfalle. Put everything together in the pan and sauté for a minute.
Serve hot at table immediately.
