1
onion
1
clove of garlic
300 g
squid tubes
1 twig
thyme
1 twig
rosemary
300 g
diced vegetables (e.g., bell peppers, eggplants and zucchini)
salt, pepper
400 g
diced tomatoes (canned)
5 stalks
parsley
200 g
fresh spinach
1
shallot
salt, pepper
nutmeg
30 g
butter
20 g
flour
100 ml
white wine
500 ml
vegetable broth
250 ml
cream
375 g
fresh pasta dough
100 g
grated Parmesan