Penne vegetable ù rag
Instructions
From Liguria a pleasant first made from penne rigate and vegetable ragout. Fast, easy and delicious!
Rosanna
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Prepare the vegetable ragout
Clean the mushrooms and cut them into small pieces; wash and cut into cubes the tomatoes and zucchini. Chop the onion and Brown in a pan with oil, then add the zucchini, mushrooms, and tomatoes; Add salt and pepper according to taste. Chop Basil with parsley and add it to the sauce 5 minutes before the cooking order; stir well, before you put the fire out.
Boil a pot of salt water in which you will cook the penne (approx. 80 g each); with the skimmer drain al dente and pour into pan joining them with meat sauce; you blast the whole thing for a few minutes. Serve immediately with Parmesan sprinkling.
Ingredients and dosing for 3 persons
- fresh tomatoes
- 3 medium courgettes
- 1 medium onion
- 2 and a half pound of mushrooms
- half a glass of olive oil
- 25/30 basil leaves
- 3 tablespoons chopped parsley
- salt
- pepper
- type pasta penne rigate or fusilli pasta type: 80 g per person
- parmesan