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Coupe of Pennette with mixed vegetables


Cook the fresh peas in boiling salted water, making sure that once they are cooked they are cooled quickly. Cook the pasta according to the instructions given on the packet and leave to cool quickly, arranging in a large dish. Finely dice the onion and celery and mix with the extra virgin olive oil. Add the chopped capers and cut tomatoes, together with the hand torn basil leaves. Add everything to the pasta, mix well and add the peas. Season with salt and pepper. Serve in pasta bowls and decorate with dried tomato skins. The dish can be embellished with green or black olives as well as other vegetables in season, all of which must be used raw.

Ingredients for 4 people
400 gr Penne rigate
1 clove garlic
250 gr cherry tomatoes
40 gr capers
120 gr peas
6 leaves basil
60 gr onion
60 gr celery

Durum wheat semolina pasta

049 Penne rigate

049 Penne rigate049 Penne rigate confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g