Pasta risottata con calabaza, scarmoza y pecorino

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Prep. 15 min

Total 45 min

4 porciones

Ingredients

de scamorza ahumado cortado en trozos (2 cm)
70 g
de queso pecorino cortado en trozos (2 cm)
70 g
de cebolla por la mitad
80 g
de apio cortado en trozos
60 g
de zanahoria cortado en trozos
60 g
de aceite vegetal
40 g
calabaza kuri roja cortado en trozos (3 cm)
270 g
agua
1000 g
cubo de caldo de verdura (para 0,5L)
2
canela en polvo
1 cdita
pimienta blanca molida
1 cdita
de pasta tipo Tagliatelle, Spaghetti o Linguine
300 g

Difficulty

easy

Nutrition per 4 porciones

Sodium 1662.4 mg

Protein 80.8 g

Calories 8947.1 kJ / 2138.4 kcal

Fat 81.2 g

Fibre 19.8 g

Saturated Fat 29.5 g

Carbohydrates 275.5 g

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