Pasta Gardener Salad



  • 1 package of farfelle
  • 2 carrots
  • 2 zucchini
  • 1 eggplant
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 4 spring onions
  • 3 tomatoes
  • 2-3 sprigs of parsley
  • few basil leaves
  • 2 cloves of garlic
  • 4 tablespoons of olive oil
  • Salt
  • Black pepper

Clean and dice the carrots, zucchini, eggplant and peppers. Take the eggplant on a plate, sprinkle salt on it, let it sit for 10 minutes and rinse it off.
Clean and chop the parsley. Clean and chop the spring onions. Finely dice the tomatoes. Peel and crush the garlic.
Take the olive oil in the pan and fry the onion and carrot. Add the zucchini, peppers and eggplant and sauté for another 10 minutes. Remove the pan from the heat and sprinkle with salt and pepper.
Boil the pasta in plenty of salted water, drain it and put it in a deep bowl. Add sauteed vegetables, tomatoes and garlic and mix.
Garnish with parsley and basil leaves and serve warm or cold. 



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