How to prepare penne with poultry chipolatas and green vegetables recipe


Cooking time ± 15 min

Penne with poultry chipolatas and green vegetables

Serves 4

Ingredients:

  • 600 g poultry chipolata
  • 300 g peas (frozen)
  • 2 zucchini
  • 1 garlic burst
  • 1 onion
  • 1 tablespoon butter
  • 400 g penne
  • 5 dl tomatina (spicy tomato sauce, jar)
  • 1 dl olive oil
  • salt and pepper

Nutrition: per serving

  • kcal724
  • fat16.2 g
  • saturatesn/a
  • carbs94.3 g
  • sugarsn/a
  • fibren/a
  • protein49.2 g
  • saltn/a

Description

How to prepare penne with poultry chipolatas and green vegetables recipe
Quick recipe and guide on penne with poultry chipolatas and green vegetables recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.

Preparation

Cut the chipolatas into 4 cm pieces. Cut unpeeled zucchini into 1 cm cubes. Chop onion and garlic.
1 Cook the pinnae in slightly salted boiling water (see cooking time on the package). 5 minutes before the end of cooking, add the frozen peas. Take the peas out of the pan with a slotted spoon, then drain the pasta. In the meantime, melt the butter in a pan and cook the chipolatas for 2 minutes over high heat. Turn down the heat and continue cooking for 4 minutes
3 Heat the olive oil in a saucepan and fry the onion and garlic until they are translucent. Cook the zucchini dices for 5 minutes. Salt and pepper.
4 Stir in the peas and tomato sauce in the saucepan and let simmer for 5 minutes. Integrate the chipolatas.

Drinks

Beer Postel Blonde
Beer abbey not Wine Pinot Blanc 1er Cru
A.OP Luxembourg Moselle
Domaines Vinsmoselle

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