Fusilli with vegetable ragout
Ingredients
(for 4 people)
Eggplant: 1/2
Zucchini: 2
Mushrooms: Champignon 250 gr
Tomatoes: 100 gr
Onions: 1 small
Extra virgin olive oil: 1/2 glass
Basil: 30 leaves
Parsley: chopped 3 tbsp
Pepper: ground to taste
Salt to taste.
Pasta: Fusilli 350 gr
Ingredients for sprinkling
Parmigiano Reggiano: to taste
Preparation
- Wash the tomatoes, clean the mushrooms and cut them into small pieces that are not too large.
- Peel the onion and chop finely, then place it in a large pan containing the oil: brown the onion, then add the mushrooms and let them simmer for a few minutes.
- Peel the courgettes and cut them into cubes pour the cubes of courgettes into the pan, and finally add the tomatoes.
- Coarsely chop the basil leaves and finely chop the parsley.
- When the tomatoes have softened too, add salt and pepper and add the basil and the chopped parsley to the pan; mix everything and turn off the heat.
- After boiling the penne in abundant salted water, drain when still al dente and throw them into the pan containing the prepared vegetable dressing: sauté everything quickly and serve the penne with vegetable ragù sprinkling them with plenty of Parmigiano Reggiano.
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