Ricetta: Pasta e Patate con Scorzette di Formaggio - Campania

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth can be healthier and more flavorful.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: pasta made from durum wheat

Whole wheat pasta adds fiber without significant cost increase.

Prepare the vegetable broth by boiling 1 liter of water with celery, carrot, a medium potato, and half an onion until the vegetables are tender.

In a pot, heat some Evo oil and sauté the chopped onion until translucent.

Add the yellow-fleshed potatoes, peeled and diced, and stir for a few minutes.

Mix in the tomato paste or puree, and season with salt and pepper.

Pour in the vegetable broth and bring to a simmer.

Add the mixed pasta and cook until al dente, stirring occasionally.

In the final minutes of cooking, add the cheese rinds and grated cheeses (Parmesan and Pecorino) to enrich the dish.

Finish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens