pasta biologica integrale penne rigate


Penne Rigate: 500gr - 15pz

The recipe:

Penne with carrots
Ingredients to serve 4:

Wholemeal penne 350gr
Carrots 10
Celery 2 stalks
Garlic 2 cloves
Onion 2
Rosemary 1 twig
Extra Virgin Olive Oil to taste
Salt to taste

Cook the penne al dente in plenty of salted boiling water. Finely chop garlic and onion, place them in a saucepan with the rosemary and brown quickly on a high heat for a few minutes.
Cut the carrots in thin strips and the celery in small pieces, add them into the saucepan and keep cooking for another 20 minutes.
At the end add the pasta, mix well and serve hot.


Capelli d'Angelo


Penne Rigate





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