Farfalle with Vegetable Sauce

Represent a tasty and rich first course, prepared with fresh and genuine seasonal ingredients, which evoke the scents of summer. The arrival of the summer season offers us new opportunities for taste, immersing us in a world of aromatic herbs and floral and vegetal nuances that enchant both the eyes and the palate. By abandoning the rich and full-bodied dishes of winter, our diet is transformed, giving life to a feast of vegetables and colors. Our tables are tinged with bright, bright and cheerful colors, and we are constantly looking for simple and creative recipes that enhance the flavors of summer, the season par excellence for vegetables and fruit. Nutritionists recommend a varied diet rich in fruit and vegetables, a step towards a healthy lifestyle. In addition, the colors of the foods we consume daily also play a role of fundamental importance. In fact, each color of fruit and vegetables corresponds to specific nutrients and, while it is important to vary foods every day, it is equally important to consume them in different shades. In our dish today we find the red color represented by the tomato, which is a precious source of antioxidants and cancer prevention, as well as offering protection to epithelial tissue and providing vitamin C. This color seems to be recommended by experts in the field to be consumed in moderation, without exaggerating. The green color is given by zucchini, vegetables rich in chlorophyll, folic acid and a good source of carotenoids, magnesium and vitamin C, which help the body defend itself against viruses and toxins. According to experts, the color green gives serenity and reduces stress. Now let's see what we need to make our Farfalle with Vegetable Sauce. Ingredients 350 grams of Farfalle pasta 1 pack of Vegetable Sauce 1 shallot 15 zucchini flowers 15 cherry tomatoes 2 zucchini a few basil leaves salt freshly ground black pepper to taste Peel the shallot and cut it thinly. Put it in a large pan with a drizzle of extra virgin olive oil and let it flavor for a few minutes. Add the plum tomatoes and continue cooking for 5 minutes. Wash and peel the zucchini flowers, removing the pistil, and add about half of them to the sauce. We also add the Vegetable Sauce. Wash and peel the zucchini, then cut them into thin slices using a vegetable slicer. Place the zucchini slices on a sheet of baking paper, dry them gently with paper towels and flour them, removing excess flour. At this point, we can opt for two ways of cooking zucchini chips: fry them in plenty of seed oil, then dab them with paper towels to remove excess fat; or, for a lighter version, wash and cut the zucchini into slices, let them dry between two sheets of kitchen paper for at least half an hour, then place them on a baking sheet lined with baking paper, salt them, add a drizzle of oil and bake them in the oven at 200 degrees until golden brown. In the meantime, cook the pasta in plenty of boiling salted water, drain it al dente and add it to the pan with the sauce. Stir the pasta with a drizzle of extra virgin olive oil, a few tablespoons of grated Grana Padano, the remaining zucchini flowers and fresh basil. I recommend pairing the dish with an excellent Dolcetto d'Alba, a light and lively Piedmontese red wine. Dolcetto d'Alba is characterized by hints of fresh red fruit, such as cherry and raspberry, with a pleasant freshness and a soft texture. Its lightness and softness combine well with the vegetable sauce without overpowering the flavors.