Pasta linguine, dill, vegetables

A great pasta recipe perfect for summer: Penne with grilled vegetables (eggplant, pepper, tomatoes …), pine nuts, basil, and parmesan. In this video, a lot of tips for successful pasta cooking with the advice of Barilla. Follow me on Instagram HerveCuisine because, in a few days, a weekend in Italy will be to win 🙂


pasta linguine, dill, vegetables

pasta linguine, dill, vegetables


for 4 people

250g Multicolored farfalle
1Basket of mini-carrots
1Pack of minarets
1Boat of mini fennels
1 Tray of mini-leeks
1Bunch of new onions
3cuil. olive oil
3Cuil. parmesan soup
Calories = Medium

Preparation steps

Rinse and brush the carrots and turnips underwater, leaving the tops. Rinse and wipe the fennels and leeks. Peel the onions.
Cook all the vegetables for 5 min in boiling salted water. Drain them and sauté them for 5 min in olive oil in a non-stick pan, salt, and pepper. Keep warm.
Cook the pasta in boiling salted water as directed on the package. Drain them and immediately mix them with the vegetables with the cooking oil.
Serve hot and sprinkled with parmesan.

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