Farfalle pasta recipe boiled with broccoli and cabbage potatoes, and mixed with fountain cheese and parmesan. With addition Boston salad and leek. Nutritional Information per serving: (total 4) Calories 735, total fat 27 g., saturated fat g., proteins 29 g., Carbohydrates 96 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. 
Photo of the dish:Antonis Achilleos Time: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large head of broccoli, split inflorescences
- 340 gr farfalle pastes (bows)
- 1/2 tbsp. grated Parmesan cheese (approximately 30 gr.), and for sprinkling
- 2 medium-peeled potatoes, cut into cubes 2.5 cm.
- 1 small bunch of Boston lettuce, break into small pieces
- 2 leeks, white and green parts to divide, cut ringlets
- 1.5 tbsp. grated fountain cheese (approx. 115 gr.)
- 1.5 tsp sea salt
- 4 tbsp. l (60 gr.) Butter
- Freshly ground pepper
Recipes with similar ingredients: farfalle pasta, broccoli, Parmesan cheese, potatoes, Boston salad, leeks, fountain cheese, black peppercorns
Recipe preparation:
- Put potatoes in boiling salted water and cook 10 min., then add broccoli and pasta and cook as much as indicated on the packaging from pasta.
- Place lettuce in a colander. Drain 1 tbsp. liquids from cooking in a separate container, pour the remaining liquid into colander on lettuce so that lettuce leaves are slightly softened. Add the salad to the pan.
- Meanwhile, melt the butter in a large skillet while average temperature. Add leek, salt, and pepper to taste. Cook until soft, approximately 7 minutes.
- Add leek to the same pan, then pour 1 tbsp. remaining liquid, or less, depending on the desired consistency. Stir in parmesan and fountain cheese, season with salt and pepper. Sprinkle with plenty of parmesan top.
