Ingredients
4 oz Salsa Cuori Di Carciofo
1 oz Sale alle Erbe (Salt with Herbs)
2 oz Olio Di Oliva Extravergine
6 oz Fettuccine
1 oz Squash
1 oz Zucchini
1 pinch Marjoram
1 oz Carrots
Preparation
Slice carrots and zucchini julienne; quickly cook in hot salted water. Drain the vegetables, saving the water. Add oil to a frying pan and toast the vegetables with Marjoram. Add the artichoke heart sauce and allow to heat, then add the sauce to the pasta. Mix well, sprinkle with parmesan cheese and serve.
Specialty Ingredients
#91001 Salsa Cuori Di Carciofo (Artichoke Heart Sauce)
