Pasta Zara site header

Pennine with sauté aubergines and courgettes


1- Trim the aubergines, wash and cut into strips; put them in a strainer sprinkled with a little salt and leave to drain for 30 minutes. In the meantime, trim the courgettes, wash and cut into strips; blanch the tomatoes, remove the skin, seeds and juice and chop; peel the onion and crush the garlic; wash the basil and tear into pieces.
2- Fry the onion and garlic in oil in a pan until soft; remove the garlic, add the aubergine, the courgettes and fry; add the chopped tomatoes, salt and pepper and cook for 10 minutes; remove from the heat and add the basil.
3- Cook the pasta and drain when it is “al dente”, add the sauce, the grated Parmesan cheese and serve hot.

Ingredients for 4 people
350 gr Pennine
300 gr aubergines
300 gr courgettes
1 onion
1 clove garlic
400 gr firm, ripe tomatoes
1 bunch basil
2 spoons grated Parmesan cheese

Durum wheat semolina pasta

046 Pennine

046 Pennine046 Pennine 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