Pasta Salad Antipasti

Name: Pasta Salad Antipasti
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Noodles (Penne); 7-10 Tbsp Salt; 1 small red and yellow peppers; 150 g small mushrooms; 1 Courgette; 1/2 or 1 small aubergine; 1 Garlic clove; 6 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 3-4 Tbsp Balsamic cream; 5 Stem(s) Basil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Noodles (Penne)
7-10 Tbsp Salt
1 small red and yellow peppers
150 g small mushrooms
1 Courgette
1/2 or 1 small aubergine
1 Garlic clove
6 TABLESPOONS Olive oil
7-10 Tbsp Pepper
3-4 Tbsp Balsamic cream
5 Stem(s) Basil

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. In the meantime, halve the peppers, clean, wash and cut into pieces. Clean and shine the mushrooms. Wash and clean the zucchini and eggplant.
2
Cut the eggplant in half lengthwise. Cut zucchini and eggplant into thin slices. Peel garlic and cut into thin slices. Drain the pasta and place in a bowl. Heat 2 tablespoons of oil in a large frying pan.
3
Fry the aubergine slices for 3-4 minutes, remove and add to the noodles. Add 4 tablespoons of oil to the pan. Fry the peppers and mushrooms for about 5 minutes. Add zucchini and garlic after about 2 minutes.
4
Season vegetables with salt and pepper. Deglaze with balsamic cream and 2 tablespoons of water. Bring to the boil briefly, then add to the pasta. Wash the basil, shake dry and chop half of the leaves coarsely and add to the salad.
5
Mix the salad well and serve. Garnish with the remaining basil. Serve lukewarm or cold.