Cooking time ± 15 min
- 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
- fat16.2 g
- carbs94.3 g
- protein49.2 g
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.
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.
Beer Postel Blonde
Beer abbey not Wine Pinot Blanc 1er Cru
A.OP Luxembourg Moselle