Penne of the garden Duplicate recipe

First course recipes  •  Vegetable

Difficulty: 1/3 - Servings 4 people - Prep Time: 35 min - Cook time: 20 min

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Directions
1.

Insert the pepper on the fork tines and pass it over the flame until the outer skins will be burnt, then remove it under running water. Then divide the pepper in half, remove the seeds and the inside white ribs and cut it into strips.

2.

Scrape and wash the carrot, cut it into logs and cut each log into sticks as wide as the strips of the bell pepper. Wash and trim the zucchini and also divide this into sticks.

3.

Blanch the Zucchini, carrots and the asparagus tips for 3 minutes in boiling water, and then drain them.
Peel and chop the onion and garlic and, in part, chop also the bacon (heat repeatedly the Mezzaluna knife to do better the operation).

4.

Put all the chopped ingredients in a saucepan with 50 g of butter and 3 tablespoons of oil. Let it sweat over low heat, and then add the blanched vegetables and the strips of bell pepper. Cook for a few minutes, stirring gently with a wooden spoon and cook for about 10 minutes.

5.

In the meantime, put on the heat the water for the pasta.
When it boils, add salt, put the Penne pasta and cook them “al dente”. Drain it, put it into the pan of the vegetables, and add a large knob of butter, the parsley washed and chopped and abundant Parmesan cheese. Season well by stirring for 1 minute and serve.

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Recipe of Sofia

Inserted 12/03/2014

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