Description
This recipe is very popular in Italian trattorias. All it is prepared with different vegetables, but the basic principle of this dish – a variety of colours.
Ingredients
-
Pasta
250 г
-
Tomato
3 шт
-
Pepper
0,5 шт
-
Beans
100 г
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Zucchini
1 шт
-
Carrots
1 шт
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Sauce
40 г
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Olive oil
50 г
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Red onion
0,5 шт
Cooking
Our products are: pasta (nests), tomatoes, zucchini, carrots, bell peppers, red onion, green beans, sauce "Pesto Rosso" and olive oil.
Boil the pasta until tender. Cook for 6-8 minutes. Throw in a colander and leave for 10 minutes.
Cut your tomatoes crosswise and place in hot water to remove the skins.
Using peelers cut zucchini in long, thin strips.
Fry the zucchini strips in a deep frying pan with olive oil.
Onions cut into half rings and add to the zucchini.
Beans boil until tender.
Pepper cut long strips and add into the pan.
The finished beans, add to vegetables.
Carrots cut into long strips and add the latest to it is still firm.
Tomatoes finely chop, put in a bowl and add a large spoonful of the sauce "Pesto Rosso". This sauce is made on the basis of the Basilica, as well as the classic Pesto, but added sun-dried tomatoes, so the flavor becomes more intense.
To the vegetables add the tomatoes with sauce, pasta, mix well.
Let stand for 5 minutes and you can call all to the table. Bon appetit!
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