Ingredients
- 200 g zucchini or courgettes
- chopped parsley, mint and spring
- 2 tbsp onion
- 400 g frozen green peas
- 200 g baby carrots
- 3 tbsp olive oil
- 200 g fine green beans
- 5 tbsp butter
- salt, black pepper
- 400 g Penne pasta
- 1 grated lemon juice and zest
How to Make It
- Instructions In a saucepan melt the butter, add the parsley, mint, green onion, mix well. Remove from heat and leave in a warm place.
- To prepare the vegetables. Carrots wash and peel, leaving a short green tail. Zucchini peel and cut into semicircles. Beans cut in half.
- Boil Penne in boiling salted water according to the instructions on the package. In a separate saucepan, cook in boiling salted water carrots, 3 minutes, Add green peas, beans and zucchini and cook for another 4 min.
- Ready to drop the Penne in a colander. Back in saucepan, add butter, greens, olive oil, lemon zest and juice. Mix well.
- Put in a pot of Penne pasta boiled vegetables, stir, season with salt and pepper, put it on plates. You can sprinkle with fresh herbs.
