astrolab
VIP Member (Resident chef)
Serve 4
Ingredients
360 / 400 grams of pasta (penne, short pasta )
1 carrot
1 potato
1 courgette
1 leaf of lettuce
400 grams of prawns
1/2 cup white wine
1 clove of garlic
1 chilli
salt
oil
Method
Make a vegetable broth.
After washing the vegetables, peel the potato and carrot and peel the zucchini, cut the vegetables into pieces and chop the lettuce, put in a pot with a quart of cold water, cover with a lid and bring to a boil, then add salt and oil.
Cook the broth for 40 minutes.
Divide the vegetables from the broth (the broth can freeze it and eat it for some other preparation) then cut into smaller pieces.
Sauté a clove of garlic and pepper in a large pan with the oil, and then add the vegetables.
Sauté the vegetables in pans for ten minutes, then add the prawns.
Gently stir the sauce, season with salt and deglaze with white wine.
Cook the pasta in salted water, drain it al dente and toss in the pan with the sauce, vegetables and shrimps.
Serve the pasta on plates and bon appetite.
Ingredients
360 / 400 grams of pasta (penne, short pasta )
1 carrot
1 potato
1 courgette
1 leaf of lettuce
400 grams of prawns
1/2 cup white wine
1 clove of garlic
1 chilli
salt
oil
Method
Make a vegetable broth.
After washing the vegetables, peel the potato and carrot and peel the zucchini, cut the vegetables into pieces and chop the lettuce, put in a pot with a quart of cold water, cover with a lid and bring to a boil, then add salt and oil.
Cook the broth for 40 minutes.
Divide the vegetables from the broth (the broth can freeze it and eat it for some other preparation) then cut into smaller pieces.
Sauté a clove of garlic and pepper in a large pan with the oil, and then add the vegetables.
Sauté the vegetables in pans for ten minutes, then add the prawns.
Gently stir the sauce, season with salt and deglaze with white wine.
Cook the pasta in salted water, drain it al dente and toss in the pan with the sauce, vegetables and shrimps.
Serve the pasta on plates and bon appetite.
