Mezze Penne Tricolore with summer vegetables and mozzarella

stampa
Recipes by Vegetables, Cheese
Number of people:
4
Level of difficulty:
Medium
Required time:
40'

 
350 g
 cherry tomatoes
 
100 g
 yellow pepper
 
1
 chilli pepper
 
1 num
 fresh fennel
 
100 g
 rocket
 
100 g
 fresh spring onion
 
1
 mozzarella
 
1
 or stilton, for a stronger taste
 
100 g
 Extra Virgin olive oil
 
6 tbs
 juice of lemon
 
1
 salt
 
enough
 pepper
 
enough

preparation

1

Wash the rocket salad and cut in half the cherry tomatoes.

1

Cut the bell peppers into cubes. Wash and finely slice the fennel and the spring onion.

1

Mix the fennel and the bell peppers in a bowl, season with lemon juice, 2 tbs of olive oil, salt and pepper and let them marinate for a while.

1

At the same time boil the Penne tricolori in plenty of salted boiling water. We recommend using 1 litre of water for every 100 g of pasta.

1

Drain al dente, put in a tray and cool down at room temperature, drizzling with a little of extra virgin olive oil.

1

When the pasta is cold, add the marinated vegetables, the tomatoes and the rocket.

1

Season with a little of olive oil and salt and pepper if necessary.

1

Sprinkle with cubes of mozzarella on top and serve.

1

For a stronger taste replace mozzarella with crumbled stilton.

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Ingredient:
cerca
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