SPINACH FETTUCINE
 Add color to your dishes, Fettuccine with Spinach!

 Net weight: 250g
 Ideal for 4 servings
 Cooking time: 1-2 minutes in boiling water

 Ingredients: durum wheat flour, fresh eggs (33.4%), dehydrated spinach (2.2%) may contain traces of soy and mustard

 Shelf life: 16 months
 Width 4 mm. Drying time 24-36 hours.
 Bronze extruded and split
 Dense and firm texture, rich aroma of spinach

 NUTRITIONAL VALUES
 Energy: 1555 Kj - 368 Kcal
 Fat: 4.8 g of which saturated 1.4 g
 Carbohydrates: 61.9 g - of which sugars 2.4 g
 Dietary fiber: 4.5 g
 Protein: 17g
 Salt: 0.2g
 *The salt content is solely due to the presence of naturally occurring sodium

 RECIPE:
 SPINACH FETTUCINE WITH ZUCCHINI, RICOTTA AND POMEGRANATE SEEDS, 4 PERSONS

 INGREDIENTS

 
 250 g La Campofilone Spinach fettuccine
 
 3 zucchinis
 
 350g ricotta
 
 1 shallot
 
 1 pomegranate
 
 Extra virgin olive oil
 
 Salt


 PREPARATION

 
 Finely chop the shallot and sauté it in a pan with olive oil.
 
 Use a vegetable peeler or a grater with large holes to cut the zucchini into thin strips, and sauté them with the shallot, salt and pepper.
 
 Cook the fettuccine in plenty of salted water, drain and add to the pan. Turn off the heat.
 
 Add the ricotta and a ladle of boiling water, stir everything together, and finally sprinkle the pomegranate seeds over it.
 
 Serve and enjoy! Bon appetit!