Penne salad with southern vegetables

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Penne salad with southern vegetables

Penne salad with southern vegetables





Ingredients
Number of people
-
2
+

125 g penne

1 zucchini

1 half eggplant

1 ripe tomato

1 red pepper

1 yellow pepper

1 onion

1/2 white of leeks

Olive oil

Pepper

Salt

Grated Parmesan cheese
For the "pistou" sauce:

20 basil leaves

2 cloves of garlic

2 tablespoons olive oil




Preparation 
TOTAL TIME: 40 MIN
Preparation: 20 min
Cooking time: 20 min
Step 1
In a casserole dish, sauté the onions and tomato in a little olive oil over high heat for 5 minutes, season with salt and pepper and reserve in a bowl.
Step 2
Wash and cut the vegetables (zucchini, eggplant, peppers) into small cubes, then fry them over medium heat with a few slices of leek white for 15 minutes.
Step 3
Meanwhile, cook the pasta in salted water (12 minutes), drain and rinse under cold water. Set aside in a bowl.
Step 4
Prepare the pistou in a drumstick or blender, crushing the garlic and basil with olive oil, then gently mix it with the pasta.
Step 5
Off the heat, mix the two previously reserved preparations.
Step 6
Pour over the pasta and mix everything together. Season to taste.
Step 7
Sprinkle with grated Parmesan cheese and garnish with a few basil leaves.
Step 8
Serve chilled.
Author's note
Recipe of penne adapted for salads. Serve as a starter, main course, or as an accompaniment to grilled meats or barbecues.

I add my grain of salt

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