Rainbow noodles
Instructions
With a small diameter round baller from soda-fleshed vegetables balls and cut into cubes.
Keep aside the tomato pulp, pour the oil in a pan and let it skip the raw vegetables for 5 minutes stirring constantly.
Add the tomato pulp and the turnip, stir again for 2 minutes and turn off the heat.
Cook al dente in salted water the noodles and toss with vegetable confetti, which must be crisp.
Sprinkle with chopped fresh basil and freshly ground pepper.
Ingredients and dosing for 4 persons
- 2 tablespoons of olive oil
- 1 carrot
- 1 courgette
- 1 potato
- 1 rapa
- 1 red tomato
- 1 cipollina
- 1/2 yellow pepper
- 1/2 green pepper
- 1 costa of celery
- 1/2 small eggplant
- 1 sprig of basil
- Salt
- Pepper
- 300 g of type noodles pasta