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- 250 gm Pennettine Rigati Organic Whole Durum Wheat Pasta
- 250 gm Zucchini
- 200 gm Light creamy cheese
- 4 tbsp olive oil
- 2 Leeks
- 2 tbsp chopped parsley
- 1 tbsp chopped garlic
- 1 C chopped artichoke
- Salt and pepper
- 1.Sauté garlic, leeks, zucchini and artichoke in olive oil for 3 minutes.
- 2.Mix creamy cheese until soft and add chopped parsley to the cheese
- 3.Cook the Pennettine Rigati organic whole durum wheat pasta in salted water following the packing cooking time; drain and pour into the pan with the vegetables.
- 4.Cook over medium heat for 2 minutes.
- 5.Serve it with cheese on top.