Spring butterflies

SPRING BUTTERFLIES 2_03374 INGREDIENTS for 4 PEOPLE A bunch of spring onions, 2 onions, 2 carrots, courgette, 4 large mushrooms, 10 2 tomatoes, black olives, 400 g farfalle pasta type, an untreated lemon a sprig of savory fresh, 4 tablespoons of olive oil, 10 g butter, salt and pepper.

Wash and chop the spring onions.

Peel and chop the onions.

Peel and cut the carrots and sticks the courgette.

Clean with a damp cloth to remove fungi their excess land and cut them into 4.

Blanch the tomatoes and cut them in two.

Remove the seeds and chop the flesh into small pieces.

Remove the core with olives and cut into 4.

In boiling salted water, added with the lemon rind, the savory and a tablespoon of olive oil, Cook the pasta.

In a saucepan then found the chopped onions and carrots with remaining oil for about 5 minutes.

Add the zucchini, mushrooms, onions and tomatoes.

Cover and simmer for about 5 minutes to fire.

Then add the olives, cover again, and off the flame, let stand for 5 minutes.

Add the pasta, stir well and leave it in the pot with the vegetables and butter.

Before serving, add salt and pepper, mix again and let stand 2 minutes.