Buckwheat fidellini with julienne vegetables and fresh thyme 🥬🥕 | Healthy and colorful first course
An explosion of colors and genuine flavors in a simple yet character-rich dish: the buckwheat fidellini with julienne vegetables and fresh thyme are perfect for those looking for a light, vegetarian, and flavorful first course. 🌈
The buckwheat pasta, rustic and tasty, pairs perfectly with the mix of crunchy vegetables, seasoned with extra virgin olive oil, grated grana, and a hint of fresh thyme. A balanced dish, easy to prepare, and ideal for any season!
🛒 Ingredients for 4 people
- 280 g of buckwheat fidellini
- 50 g of onions, julienned
- 50 g of carrots, julienned
- 50 g of celery, julienned
- 50 g of tomatoes, julienned
- 50 g of red peppers, julienned
- 50 g of yellow peppers, julienned
- 50 g of zucchini, julienned
- 100 g of extra virgin olive oil
- Fresh thyme, to taste
- Grated grana, to taste
- Salt and black pepper, to taste
👩🍳 Preparation
- In a large pan, heat the extra virgin oil and add the julienned onions.
- After 1 minute, add carrots and celery and cook for another 2 minutes.
- Add the remaining vegetables: peppers, tomatoes, and zucchini. Cook over high heat to keep the vegetables crunchy. Season with salt and pepper.
- Bring a pot of salted water to a boil, cook the fidellini al dente, then drain them.
- Pour the fidellini directly into the pan with the vegetables and toss well, adding a ladle of cooking water, a bit of grated grana, and fresh thyme.
- Divide into plates and serve immediately, garnish with a sprig of thyme.
✨ A colorful, healthy, and fragrant first course, perfect for enhancing the unique flavor of buckwheat!
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
