Rosa Cooking

Asagnete de verdure (Lasagnete alle verdure) / Lasagnate with vegetables

A traditional recipe from the Italian province of Veneto

Preparation steps

  • Heat the olive oil in a pan and season with crushed garlic, which you take out and throw away after yellowing;
  • Cut all the vegetables into 1 × 1 cm cubes, and toss in the oil to simmer, pouring the stock (vegetable) or water with the vegetable cube as desired, but make sure that everything is not liquid but dark.
  • simmer for up to 8 minutes, taste and add pepper and salt to taste;
  • Cook lasagnete, in unsalted water, until al dente;
  • Toss the vegetables lasagnete, and a little water from cooking the pasta;
  • Roughly shred the arugula and basil leaves with your fingers and add to the pasta, then stir or shake in the pan, about a minute;
  • Transfer everything to a bowl, add olive oil (cold), stir and sprinkle with coarsely grated Grana cheese or hard sheep.



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