Pennete Rigate com abobrinha, berinjela e tomate cereja
INGREDIENTS
Pennette Rigate Integrali 350 g
Zucchini 200 grams
Eggplant 150 grams
Cherry tomatoes 100 grams
Extra virgin olive oil
4 Spoons Garlic
1 tooth Salt qn
Pepper
Salsinha qn
Modes of Preparation
1- Peel the eggplant and cut the julienne along with the zucchini. Scale the tomato in a frying pan with a wire of olive oil, add a pinch of salt
2- In another skillet, aromatize the olive oil with the clove of garlic, then add the eggplant and zucchini
3- Let it cook for 3 minutes, then add the tomatoes, season with salt and pepper to taste
4- Cook the Pennette Rigate Barilla Integrale in boiling salted water, drain when al dente and add the vegetables, garnish with chopped parsley
Chef's Tips
If you want a touch of freshness to this recipe, add two tablespoons of basil beaten in olive oil.