Rainbow pennette
Pennette arcobaleno
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For 4 people: 400 g of penne-1 yellow pepper-1 red pepper-eggplant 1/2-1 1 2 2 potato-zucchini-carrot-onion-1 fresh tomatoes-1 stalk of celery-2 cloves garlic-basil-olive oil-salt-pepper
Clean and cut into cubes and small tidbits all the vegetables.
Make a fried with oil, garlic and onion and sauté the vegetables in the pan until you soften them all (but leaving them slightly crunchy), add salt and pepper according to your taste.
Meanwhile, cook the pasta in boiling salted water and drain it al dente.
Finally season with the sauce, adding a few rainbow fresh basil before serving.
A cheerful and delicious dish for the palate and the eyes, the colors and scents from the garden and the delicacy that only a vegetarian dish sa bring to the table.
