Creamy penne with vegetables
Procedure
Ingredients · Servings 2
- 180g Garofalo Pennoni Pasta
- Onions
- Oil
- Sale
- Baby
- 200 g courgettes
- 100 g Cherry tomatoes (yellow and red)
- 150 g Carrots
- Romanesco broccoli
Method · 10 min
- We begin by dicing the onion and cutting the other vegetables into rounds. In a pan, add a drizzle of oil and sauté the onion for a few minutes...
- We begin by dicing the onion and cutting the other vegetables into rounds. In a pan, add a drizzle of oil and sauté the onion for a few minutes...
- We begin by dicing the onion and cutting the other vegetables into rounds. In a pan, add a drizzle of oil and sauté the onion for a few minutes...
- We begin by dicing the onion and cutting the other vegetables into rounds. In a pan, add a drizzle of oil and sauté the onion for a few minutes...
- We begin by dicing the onion and cutting the other vegetables into rounds. In a pan, add a drizzle of oil and sauté the onion for a few minutes...
Let's start by cutting the onion into cubes and the other vegetables into rounds.
In a pan, add a drizzle of oil and fry the capolla for a few minutes, then add the other vegetables.
Meanwhile, cook the Garofalo penne according to the indicated cooking times and add a few ladles of cooking water to the vegetables.
Once the pasta is al dente, toss it in the vegetables, add plenty of parmesan cheese, and another tablespoon of the cooking water.
Stir quickly and serve hot.
