Penne with vegetables
Cooking time:
30 minutes
Active time:
15 minutes
Complexity:
Easy
Of course, this is a seasonal dish, oh, how fragrant it turns out from ripe August tomatoes and only plucked basil! But if you really want to, you can cook it in winter, just use tomatoes in your own juice or cherry tomatoes.
5
Recipe "Penne with vegetables "
Ingredients for 2 servings
Pasta ( feathers)
200 g
Bulgarian peppers
1-2 pcs.
Leek stalk (or white onion)
1 pc.
Medium aubergine
1 pc.
Sweet tomatoes
2 large
Basil
small bundle
Garlic
1 clove
Olive oil
Salt
Step 1/4
Dice the eggplants and peppers, cut the leeks into rings, chop the garlic.
Step 2/4
In a pan, heat the olive oil and fry the onion and garlic over a high heat for about a minute, carefully place on a plate, trying to leave the oil in the pan.
Step 3/4
If necessary, add more oil and fry the peppers and eggplants for 2-3 minutes over a good heat, then reduce the heat, add the crushed tomatoes, onions and garlic to the pan, stir, salt, simmer for another 5 minutes.
Step 4/4
Boil the paste in plenty of boiling water, drain, mix the paste with vegetables, add the basil leaves and serve!
Ingredients for 2 servings
Pasta ( feathers)
200 g
Bulgarian peppers
1-2 pcs.
Leek stalk (or white onion)
1 pc.
Medium aubergine
1 pc.
Sweet tomatoes
2 large
Basil
small bundle
Garlic
1 clove
Olive oil
Salt
Nutritional value per 100 g
Calories
104 kcal
Proteins
3 g
Fats
2 g
Carbohydrates
19 g
Saturated fat
0 g
Dietary fiber
2 g
Added sugar
0 g