PIENO Vegetable cream

Zucchini+ Broccoli + Shallot

INGREDIENTS

8 oz PIENO Rotini

3 oz thinly sliced baby zucchinis

3 oz broccoli

2 oz julienne cut shallots

7 oz coconut cream (milk cream option if preferred)

5 tbsp olive oil

2 oz sliced almonds

1 tbsp salt

1 tbsp black pepper

1 ½ tbsp sliced small chives

4 tbsp grated pecorino cheese (optional)

DIRECTIONS

1

In a skillet, sauté shallots for 2 minutes at med-high temperature with olive oil.

2

Add zucchinis and continue stirring for an additional second. Next, add the broccoli and almonds for another additional 2 minutes. Finally, add cream, black pepper, chives, pecorino cheese, stir.

3

Add PIENO* to mix.
*Cook pasta at the same time as cream and vegetables (reserve some cooking water to incorporate into sauce).

4

Serve. Enjoy.

COOKING WITH PIENO IS AS EASY AS 1, 2, 3-4 MINUTES

PIENO pasta cooks in 3 minutes for a wholesome, al dente bite. Cook to 4 minutes for a softer, classic bite.

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