1/2 bunches fresh parsley, washed, disinfected and without stems
200 grams Manchego cheese
water, necessary amount
1 zucchini, long washed and disinfected
1 teaspoon granulated chicken bouillon
1 cup cow's milk
1 teaspoon garlic
salt, and pepper to taste
1 cup water
Preparation
45 mins
0 mins
Medium
In a large pot, bring water to a boil and cook the pasta as indicated by the manufacturer on the package, remove from heat when al dente and place in a baking dish.
Preheat the oven to 250°C.
In the blender, grind all the ingredients until we achieve a very smooth paste, we will pour it over the cooked pasta and place the baking dish covered with aluminum foil in the oven.
We will let it cook for 20 min. and remove from the oven.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?