AMIEs PENNE with VEGETABLEs

Name: AMIEs PENNE with VEGETABLEs
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 320 grams dried pasta (penne); 200 grams green beans (fagiolini); 1 piece carrot, thinly sliced; 1 piece medium zucchini, thinly sliced (julienne); 1 small eggplant, thinly sliced; 6 piece cherry tomatoes (halved); 1 fresh rocket leaves; 2 garlic cloves (crushed); 1 olive oil, extra virgin; salt and ground black pepper; chili powder; 1/2 cup grated pecorino or parmesan cheese, as desired

Perfect!!!

Perfect!!!

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Ingredients

40 mins

4 servings

320 gramsdried pasta (penne)
200 gramsgreen beans (fagiolini)
1 piececarrot, thinly sliced
1 piecemedium zucchini, thinly sliced (julienne)
1small eggplant, thinly sliced
6 piececherry tomatoes (halved)
1fresh rocket leaves
2garlic cloves (crushed)
1olive oil, extra virgin
salt and ground black pepper
chili powder
1/2 cupgrated pecorino or parmesan cheese, as desired

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Steps

40 mins

1

Bring a saucepan of salted water to boil. Cook the green beans for 10 minutes. Drain and set aside.
2

Heat the oil in a medium, heavy-based saucepan over low-medium heat. Add the garlic, and saute until golden. Add the chilli powder. Increase the heat to medium. Add the tomato and cook for 2 minutes, until just softened. Add the vegetables and toss to combine. Decrease the heat to low and cook for 6-8 minutes, until tender and flavors have developed. Season with salt and pepper. Keep it warm.
3

Bring a large pot of water to boil and add a tablespoon of salt. Cook the pasta, until al dente or according to the packet directions. Add the green beans at the last 5 minutes of cooking pasta. Drain well.
4

Transfer pasta and beans to the vegetable sauce. Add the rocket leaves and cheese and toss to combine.
5

Serve warm. Share and enjoy.