- TOTAL FAT
- TOTAL CARBOHYDRATES
Ingredients 2 Recipe Servings
- 160g Barilla Chickpea Casarecce
- 200g purple cauliflower
- 150g zucchini
- 150g purple potatoes 1 lemon
- 10g fresh thyme
- 20g fresh parsley
- 500g vegetable stock
- 40ml Extra Virgin Olive oil
- 10ml gluten free soy sauce Salt and pepper
This recipe will work equally as well with regular cauliflower and your favourite potatoes if you can’t find purple ones.
Remove the leaves from the cauliflower stem, cut in half and then in to slices of about half a centimetre each. Peel the potatoes and cut them in small pieces. Cut the zucchini in half and slice finely. Grate the lemon peel and squeeze out the juice. Chop the thyme and parsley.
Bring the stock to a boil, add the Barilla Chickpea Casarecce and the cauliflower slices. After two minutes, add the potatoes and the zucchini.
The initial cooking time should take 9 minutes. The potato starch should be kept to add flavour to the dish. Add the lemon peel, the chopped herbs, the olive oil, a drop of lemon juice, soy sauce and season generously with pepper.