Taglierini vegetable ragout @

 

Dice celery, carrot and onion; brown them in a pan. Add the other diced vegetables (peppers, eggplant, zucchini) or pieces (asparagus), shelled peas. Brown the vegetables, add a stock cube, salt and pepper. Add the tomato puree and tomato paste. Continue until cooked tomato.

Cook the green noodles in salted water, drain and season with vegetable ragout and plenty of grated cheese.

Deep thought: ingredients change with the seasons, the amount depending on your taste. You can also use other types of pasta, even dry.

For 6 people

 

CELERY n. 1
CARROT n. 1
ONION n. 1
PEPPERS n. 0,5
EGGPLANT n. 1
ZUCCHINI n. 4
PEAS gr. 500
ASPARAGUS bunch 1
TOMATO PUREE bottle 1
TOMATO PASTE tin 1
STOCK CUBE n. 1