Fresh pasta primavera
Instructions
In a pan you browned garlic and onion, thinly sliced, not too abundant oil (if you can add raw when cooked).
Incorporated all the vegetables cut into small cubes, and let them simmer over high heat without lid, making sure to mix gently so as not to make them grind the sample (better shake the skillet with rotary movement!).
When the water has dried vegetables, add the diced tomatoes and cook until they are well blended with the rest of the vegetables.
Add salt to taste.
Meanwhile you have boiled salted water and cook the pasta al dente.
Once drained blend spring sauce and mix everything together over high heat.
Add a little oil or raw a little pasta cooking water if you seem dry.
Parmesan cheese to taste.
Ingredients and dosing for 4 persons
- 400 g of type pasta noodles
- Olive oil extra virgin
- 1 clove of garlic
- == 1 large onion
- 6 asparagus
- 1/2 red pepper
- == 1 large carrot
- 3 zucchini
- 1 pinch of peas
- 1 melanzanina
- 1 artichoke
- 4 peeled tomatoes
- Parmesan cheese (optional)