Penne Rigate
Mini Penne aux dés de jambon et légumes
-
600g Panzani Mini Penne
-
3 tomatoes
-
1 carrot
-
300g spinach
-
1 courgette
-
½ an onion
-
Diced ham
-
Olive oil
-
1. Cook the Mini Penne in salted boiling water as directed on the package. Drain and keep warm.
-
2. Peel the tomatoes, and dice the courgettes, carrots and onions into 1 cm cubes.
-
3. Sweat the mirepoix in the olive oil and cook, covered.
-
4. Wilt the raw spinach in the olive oil, dice the ham.
-
5. Mix all of the fillings with the pasta. Sprinkle with parsley, salt and pepper. Serve hot.
Vous aimerez aussi
Macaroni aux brocolis, sauce vin rouge et anchois
Macaroni
Cuisiner
Salade de Mini Farfalle au petits pois, jambon et tomates
Mini Farfalle
Cuisiner
Fusilli avec agneau et poivrons
Fusilli
Cuisiner