Pennette with vegetables
Instructions
Boil for a few minutes in salted water the asparagus, peas and diced potato.
Prepare a mixture with the onion, then FRY the vegetables, add a little water and cook for 15 minutes.
Cook the pasta in boiling salted water until al dente, drain and dress with the sauce of vegetables.
Sprinkle with Parmesan and serve.
Ingredients and dosing for 4 persons
- 320 g of type pasta pennette
- 100 g of frozen asparagus tips
- 100 g of frozen peas
- 1 onion
- 1 potato
- Olive oil
- Grated parmesan cheese
- Salt