Preparare i pomodorini confit: tagliare i pomodorini a metà, salare, pepare ed infine infornare a 150 gradi x 45 Min. Cucinare i fusilli di riso integrale in abbondante acqua salata, tagliare a listarelle le zucchine e sfogliare la portulaca foglia per foglia, uniterla alla zucchina, aggiustare di sale e pepe e saltare in padella con olio evo. Scolare al dente i fusilli e saltare in padella a fiamma spenta. Servire con qualche pomodorini confit.
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