Penne with Vegetables

This kind of sauce should be soft, creamy, almost watery

Ingredients

  • Onion 1
  • 1  clove garlic
  • 1 Carrot
  • 1 large or 2 small zucchini
  • Celery a small piece (stem)
  • White wine 1 / 2 cup
  • Thyme, marjoram, rosemary, sage
  • Extra virgin olive oil 4 tablespoons o5
  • Penne 320 gr.
  • 8 teaspoons Parmesan
  • 1 / 2 cup Milk
  • Salt and pepper

Proceedings
1. Slice the onion and squeeze the garlic.
2. Cut into small pieces the carrot zucchini and celery.
3. Put everything into a large pan and add 1 tablespoon oil and cook on high heat for 4 to 5 minutes.
4. Add wine and let it evaporate, add the milk and to restrict the sauce.
5. Season with salt and add the spices, pepper and remaining oil.
6. Cook the pasta and season with hot sauce and Parmesan.

Nutritional Values

  • Cholesterol 4
  • Calories 433
  • Lipids 14
  • Protein 12