Penne with vegetables

PENNE with VEGETABLES INGREDIENTS 03542 4 PEOPLE 320 g of penne, 50 g of green beans, pumpkin flowers, 10 1 carrot, 1 tomato, Zucchini, 20 2 g of ginger, thyme, 60 g of olive oil, salt.

Preparation and cooking: 30-minute Fix: minimal PROCEDURE Check the courgettes and carrots, wash well the first to eliminate any trace of loam and carefully scraped the second.

Clean the pumpkin flowers passing them gently with a damp cloth, and wash the beans sprouted up, eliminating the possible flush, then wash the tomato.

Cubed carrots and courgettes and, in two separate saucepans, boil in salted boiling water, keeping them fairly al dente.

Boil the beans then Downing too al dente, steaming, Cook the courgette flowers, then cut them into thin strips.

Cook the pasta in boiling salted water until al dente, drain and place in a soup-tureen.

Sprinkled the dough with olive oil and add all vegetables, including tomatoes that you previously cut into cubes.

Carefully mix, sprinkle everything with a pinch of thyme and ginger, previously cut into thin strips, then serve.