Ingredients:
- Short pasta
- Water
- Sale
- Carrots
- Zucchini
- Celery
- Extra virgin olive
- Nut granular
- Ready for garlic / oil / pepper (garlic, pepper, oregano .. I purchase already mixed)
- Parmigiano
Bring salted water to a boil and toss the pasta.
Meanwhile prepare the sauce.
Prepare a julienne of mixed vegetables, cut into strips or grated cheese grater with large holes in carrot, zucchini and celery. The vegetables should be washed before of course, peel and cut out a potato peeler into pieces about 4 cm, not to get too long strips. In a
saltapasta, pour hot oil over high heat and add the vegetables, let them cook for few minutes by adding the mixed aromas. Put a little 'cube and a tablespoon of granulated cooking water to melt it. Cook the vegetables until the dough reaches the desired doneness.
Drain the pasta and pour pasta in the jumps. If you still need to add a drizzle of raw oil and whisk well. Grated on a fine grated parmesan cheese and mix further.
Serve immediately.
-> zucchini I confess that I use only the green part .. most spectacular and soda.
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