Penne Primavera

January 24, 2011 8:54:29 AM PST
Chef Alfredo Colle of Francesca's Pizzeria in Lincoln Park shares some recipes for lighter Italian dishes.

1 cup of red peppers
1 cup of carrots
1 cup of yellow peppers
1cup zucchini
1/4 cup diced onions
1 can of cherry tomatoes
1 lb of Penne Rigate (De Cecco)
¼ cup Extra virgin olive oil
¼ parmigianno
salt & pepper

Start by sautéing onions in a pan with the EVVO until very soft

Then add peppers, carrots and zucchini-cook until soft

Add the canned cherry tomatoes into the pan-cook for 15 minutes

Boil water, cook penne for 10-11 minutes

Mix penne with sauce and add a little parmigianno cheese

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