Cappelletti Pasta with Blue Cheese and Green Vegetables
By Garofalo
Published on 06 July 2022
Cappelletti, meaning ‘little hats’, is the perfect pasta shape to scoop up and hold this creamy blue cheese sauce with courgettes, baby spinach and Tenderstem broccoli. Garofalo Cappelletti is created with just two ingredients: high-quality durum wheat semolina and water. Serve this decadent dish with a simple side salad or a portion of grilled and sliced chicken.Time and servings
20 minsTotal time
2Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 150 g of garofalo cappelletti
- 2 tbsp of olive oil
- 0.5 medium courgette, sliced into coins and quartered
- 1 tsp of dried herbs, eg. oregano
- 4 tenderstem broccoli, stalks chopped into 2cm pieces
- 90 g of green beans, trimmed, chopped into 2cm pieces
- 50 g of baby spinach, sliced
- 75 g of dolcelatte cheese
Method
Step 1
Bring a saucepan of salted water to the boil, then add the Garofalo Cappelletti and cook according to the pack. Meanwhile, in a large frying pan, heat 1- 2 tbsp olive oil over a low heat, then add the courgettes and season with a little salt, coarsely ground black pepper and the dried herbs.Step 2
After the pasta has been cooking for 5 mins, add the broccoli and green beans to the saucepan. Add the spinach to the frying pan with the courgettes. Carefully remove ⅓ cup pasta water and add it to the frying pan along with the dolcelatte. Leave to simmer over a low heat for 2 mins whilst stirring to melt the dolcelatte into the sauce.Step 3
Once the pasta is cooked, drain it along with the vegetables and add everything to the pan with the sauce. Mix well so that the sauce coats the pasta evenly. Serve immediately in warmed pasta bowls.