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Ingredients
- 40 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 1 rametto di prezzemolo fresco, le foglioline lavate e asciugate
- 50 g di olio extravergine di oliva
- 2 spicchi di aglio
- 320 g di spaghettini
- 400 g di pomodori ciliegino a metà
- 1 cucchiaino di sale
- 1 rametto di basilico fresco, le foglioline lavate e asciugate
- Nutrition
- per 1 porzione
- Calories
- 1955.3 kJ / 467.3 kcal
- Protein
- 15 g
- Carbohydrates
- 64.6 g
- Fat
- 16.4 g
- Saturated Fat
- 3.8 g
- Fibre
- 3.9 g
- Sodium
- 730.6 mg
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