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Penne with zucchini

20 min


4 persons




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Penne with zucchini served with parmesan cheese and Borges olive oil

¡A mouthwatering vegetarian delight!


  • 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

  1. Step 1

    Boil the pasta following the indications on the packet.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

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