¡A mouthwatering vegetarian delight!
Penne with zucchini
- 400 g penne Borges
- 1 medium zucchini
- 2 medium carrots
- 1 medium leek
- 200 g tofu
- Dash of extra-virgin olive oil Borges
- Dash of soya sauce
- 60 g grated Parmesan
- Salt and pepper to taste
Step by step
Boil the pasta following the indications on the packet.
Slice the leek and lightly fry in a frying pan over a low heat with extra-virgin olive oil until golden brown. Add the sliced carrots and cook for a few minutes.
Add the finely sliced zucchini and the cubed tofu and cook for a few more minutes, stirring all the while. Add salt and pepper to taste. Add a dash of soya sauce and cook the vegetables for a few minutes, stirring all the while to ensure all the vegetables cook evenly.
Strain the pasta and add to the frying pan with the vegetables. Stir to bind all the flavours together. Sprinkle a spoonful of grated Parmesan on top.