Lucia Penne

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Lucia Penne

Lucia Penne

Number of people

500 g penne or other short pasta

1 small bag of pine nuts

2 medium courgettes

1 red chili

250 g cherry tomato

200 g feta cheese

12 black olives

1 bunch of basil

2 tablespoons balsamic vinegar

1 clove of garlic

Parmesan cheese

Preparation: 20 min
Cooking time: 15 min
Step 1
In a frying pan, sauté the courgettes, cut into thin slices, with the finely chopped clove of garlic, in a little olive oil, over low heat for about 10 minutes. Book.
Step 2
In another frying pan or in the oven, grill the pine nuts and set aside.
Step 3
Cut the cherry tomatoes into 4 (or 2 depending on their size) and set aside in a bowl.
Step 4
Chop the olives and add to the tomatoes. Cut the feta into small cubes and add to the tomato-olive mixture.
Step 5
Pour a generous dash of olive oil over this mixture and let it rest.
Step 6
In a small ramekin, chop the chili and mix with the balsamic vinegar. Book.
Step 7
Cook the penne according to the indicated cooking time. When the penne is al dente, drain and add the tomato-olive-feta mixture, as well as the still warm courgettes and pine nuts.
Step 8
Mix everything with balsamic vinegar and chili.
Step 9
Divide among the plates, sprinkle with basil and parmesan cheese. And enjoy yourself.
Author's note
My girlfriend Lucia gave me this recipe and since then, my husband wants to marry her...

I add my grain of salt

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