Sunday, March 2, 2008

Warm pasta salad with ratatouille

This recipe is perfect for the summer season: fast to make and fresh to taste. It can be done in 30 minutes: from the beginning to the end. It can also be modify, changing the vegetables or adding some feta cheese, if you like.


200 gr tubetti pasta
1 zucchina squash, diced
1/2 red onion, diced
6 baby carrots, diced
2 green bell pepper, diced
100 gr mushroom, diced
2 small tomatoes, diced
fresh basil, chopped, to taste
salt and pepper
extra-virgin olive oil


Cook the pasta al dente in salty water. Drain and let cool down. Heat some olive oil in a pan and when is hot, add the diced vegetable, except for the tomatoes. Let cook for 10 minutes. Season with salt and pepper. Add the tomatoes and cook for 2 more minutes. Remove from heat and stir in the cool pasta. Mix well. Drizzle with a little bit of olive oil, basil, salt and pepper. Serve warm or wait until it will be totally cold. Serve it at room temperature.

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