Pasta Soup with Courgettes and Saffron
Ingredients
Durum wheat semolina pasta 88% (durum wheat semolina, water)
Courgettes (8%)
Vegetable stock 3% (salt, glucose syrup, rice flour, potato flakes, onion, carrot, celery, leek, tomato)
L’Aquila saffron (1%)
Allergens: GLUTEN, CELERY.
Preparation: add 4 cups (800 cl) of cold water and 2 spoons of Extra Virgin olive oil to the mix. Cook for 6 minutes, sprinkle with grated parmesan and serve.
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Preparation
Place bag content in a pot containing 800 cl of cold water.
Add 2 tablespoons of extra-virgin olive oil, stir, bring to a boil on a hot burner.
Then reduce to a gentle heat and let simmer for 6 minutes, stirring occasionally.
Add hot water if necessary. Let the pasta rest for some seconds, serve hot.
Sprinkle with grated Parmigiano Reggiano cheese to taste.
Nutrition Facts
Serving size (125 gr) / Servings per container 2
Calories 411 Kcal/1725 KJ (% Daily Value*)
*Percent Daily Values are based on 2000 calorie diet.