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