Description
Vegetables and mushrooms with pasta durum and herbs. Great dish for Lent.
Ingredients
-
Pasta
200 г
-
Eggplant
1 шт
-
Zucchini
1 шт
-
Carrots
1 шт
-
Cherry tomatoes
7 шт
-
Onion
-
Garlic
2 зуб.
-
Mushrooms
3 шт
-
Sunflower oil
3 ст. л.
-
Mint
1/2 ч. л.
-
Thyme
1/2 ч. л.
-
Parsley
1 ч. л.
-
Basil
1/2 ч. л.
-
Black pepper
1/4 ч. л.
-
Salt
1 ст. л.
Cooking
Eggplant cut lengthwise, and then across the floor-slices right in the skin.
Send in a bowl and sprinkle with salt. Move aside while I do other vegetables. Eggplant needs to give the juice and give bitterness.
Onions finely chop, garlic cut into halves.
In a pan pour sunflower oil Oleina and heat it.
Spread in a butter garlic. Do 2 minutes, until the garlic gave the fragrance oil and remove it.
In a fragrant oil, put onion and salatim.
Vegetables cut into arbitrarily as you like. Rinse eggplant and squeeze of juice and liquid.
All the vegetables sent in a frying pan to the onions. Do 10 minutes, you can fry I'm more tantalized.
Prepare dry herbs.
Cut the champignons "mushrooms".
Mushrooms are sent to the pan and sprinkle all the herbs.
Do the vegetables until tender and parallel boil the pasta al dente (to the tooth).
I took the bows. Cooked them in salted water and threw in a colander. Sent to the vegetables ready.
Taste for salt and optional doselevel, pepper freshly ground pepper. The vegetable dish we prepared!
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