Pennete Rigate com abobrinha, berinjela e tomate cereja

INGREDIENTS

Pennette Rigate Integrali 350 g

Zucchini 200 grams

Eggplant 150 grams

Cherry tomatoes 100 grams

Extra virgin olive oil

4 Spoons Garlic

1 tooth Salt qn

Pepper

Salsinha qn

Modes of Preparation

1- Peel the eggplant and cut the julienne along with the zucchini. Scale the tomato in a frying pan with a wire of olive oil, add a pinch of salt

2- In another skillet, aromatize the olive oil with the clove of garlic, then add the eggplant and zucchini

3- Let it cook for 3 minutes, then add the tomatoes, season with salt and pepper to taste

4- Cook the Pennette Rigate Barilla Integrale in boiling salted water, drain when al dente and add the vegetables, garnish with chopped parsley

Chef's Tips

If you want a touch of freshness to this recipe, add two tablespoons of basil beaten in olive oil.