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Penne tomatoes, eggplant and zucchini

ingredients

servings

2

Penne rigate, pasta

150 grams

Courgette

3 unit

Aubergine

1 unit

Cherry tomatoes

250 grams

Iodized salt

to taste

Black pepper

to taste

Oregano

to taste

first courses from Italy

Penne tomatoes, eggplant and zucchini

Penne tomatoes, eggplant and zucchini

vegan with gluten high in fiber source of C vitamins high in potassium high in phosphorus

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Penne tomatoes, eggplant and zucchini

A delicious first course with a Mediterranean flavor

Penne tomatoes, eggplant and zucchini step 1

step 1

Cut the zucchini and eggplant into sticks and toss them in a pan with a little oil for 3-4 minutes. Add the cherry tomatoes cut in half, season with salt and pepper and cook for 10 minutes over low heat

Penne tomatoes, eggplant and zucchini step 2

step 2

When cooked, add the oregano. Meanwhile boil the pasta in salted water, drain directly in the sauce, skip a few minutes and serve.

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