Penne Rigate

Mini Penne aux dés de jambon et légumes

Ingredients

6
20min
  • 600g Panzani Mini Penne
  • 3 tomatoes
  • 1 carrot
  • 300g spinach
  • 1 courgette
  • ½ an onion
  • Diced ham
  • Olive oil
pasta

Preparations steps

  • 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.

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