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Italian Spaghetti





350 grams

Buffalo ricotta cheese

125 grams

Dry tomatoes

4 unit


50 grams

Olive oil

to taste

Grated Parmesan cheese

1 spoon

Iodized salt

to taste

first courses from Italy

Italian Spaghetti

Italian Spaghetti

vegetarian with gluten with lactose high in phosphorus

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Italian Spaghetti

Easy, fast and good!

Italian Spaghetti step 1

step 1

Boil water for pasta and add salt. Preaparate the foam of basil the base of the dish by blending with the blender basil oil and adding the Parmesan cheese and salt.

Italian Spaghetti step 2

step 2

Throw the pasta and al dente. Mantecatela in a pan with a little of the cooking water and the ricotta.

Italian Spaghetti step 3

step 3

Put on the bottom of the pot a teaspoon of basil foam and with the help of a spoon rolled spaghetti add above the dried tomatoes found in hot water and cut.

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