I was looking for a recipe with vegetables and pesto also because I still had it in the fridge and I loved this recipe Viviane . It's full of vitamins.
2 cups penne
5 cups of vegetables (I had broccoli, carrots, cauliflower)
1 onion chopped
6 cloves garlic, chopped 1 can
of 28 oz plum tomatoes defeat them by hand
1 can 14 oz Italian tomatoes defeat them by hand
1 tsp Bovril Chicken soup concentrate
¼ cup water Salt and pepper
1 pinch Italian seasoning (Herbs)
2 pinches of seasoning italiano clubhouse
2 tablespoons Tea Red Hot Sauce or Tabasco
¼ cup grated Parmesan cheese 1 tablespoon
tea basil pesto
olive oil
Blanch 3 minutes in salted water the vegetables.
In a saucepan heat the oil.
Add onion, garlic and saute.
Add the drained vegetables, tomatoes, seasonings, salt, pepper, pesto sauce and bring to a boil.
Collapse heat and cook uncovered 20 minutes.
Cook penne and drain.
Add them to the sauce with the Parmesan and mix.
Cook gently, stirring 2 minutes.
Turn off heat and let stand 10 minutes.
Serve sprinkled with Parmesan.
Isabelle, I'm fresh vegetables for this recipe.
For tomatoes I prefer to make sauces for plum tomatoes because they contain less water and juice is thicker, it makes better gravy.
For pasta, I cook in boiling salted water about 10 minutes J'égouttes and I put it aside.
On 20 minutes it is to cook the sauce, then I put the cooked penne.
On 10 minutes is to let stand without cooking.
When I reduce the heat to low is 2 or 3 not more, I hope it will help.
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