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Gomiti Rigati with béchamel sauce, zucchini and Parma ham

20 min. x2


  • 160 gr. of Gomiti Rigati
  • 350 ml. of béchamel sauce
  • half zucchini
  • 4 slices of Parma ham
  • 2 tablespoons extra-virgin olive oil
  • A clove of garlic
  • Salt to taste


Wash and cut the zucchini into cubes. In a large pan, let fry the crushed clove of garlic in the oil. When it is browned, add the diced zucchini and cook for a few minutes over high heat. Then lower the heat and add a ladle of boiling water, add salt and cook for about 5 minutes. When the water is completely evaporated, add the ham cut into strips. Mix well and cook for a few minutes, then remove the garlic. Finally, add the béchamel sauce and stir gently. Turn off the heat and keep the sauce warm. Proceed to cook the pasta “al dente” and mix with the sauce until creamy. Serve piping hot and steaming.

Recipes with pasta Fabianelli on the blog La Tavola Allegra