Pasta with broccoli and dried tomatoes
first courses from Italy
Baked pasta with asparagus and sun-dried tomatoes
Baked pasta with asparagus and sun-dried tomatoes
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
light recipe and spring, a delicate and tasty dish
preparation
step 1
Cook the pasta in salted water holding it slightly al dente. We used the paccheri, but any other format of your liking will be fine.
step 2
Cut business end of the asparagus stalk, boil them for about ten minutes and set aside. They must remain crispy.
step 3
Cut the dried tomatoes into small pieces and set aside. If you use those in oil dry them well with a bit of paper towel.
step 4
Also cut provolone into pieces and set aside.
step 5
Now we are ready to compose our pasta baked. We begin to put a little ladle of sauce on the bottom of a baking pan and put it aside.
step 6
Mix the remaining béchamel sauce with pasta, taking care to take a couple of ladles for the surface.
step 7
This surface layer is very important, because the dough does not dry out during cooking if it will be well covered with white sauce.
step 8
Then add the asparagus, cut into small pieces, dried tomatoes, provolone and Parmesan. Cover with the remaining béchamel, some hint of asparagus and a few pieces of tomato.
step 9
Bake in a preheated oven at 180 degrees for about 45 minutes or until the sauce has taken on a golden color.
step 10
Here it is ready! I recommend you eat it right away and do not make her wait.