Try this delicious pasta dish:
Here again the whole is allowed what is just available. Finally, add enough fresh greens, for example marjoram or basil, and mix the whole thing with freshly cooked pasta. The pasta should be the same size as the vegetables: thick cubes should be mixed with rigatoni or similar, thin strips with tagliatelle, and so on.
When cooked, sauté the vegetables in hot oil, seasoning as you go.
Cover and cook in their own juices until soft, gradually adding a little clear soup. In total, barely five minutes – the vegetables must retain their color and bite.
In the meantime, make the pasta al dente, drain it and mix it with the vegetables. At the same time, toss in the Parmesan cheese and butter and stir in the chopped marjoram or, if desired, shredded basil. Serve immediately on deep plates and bring to the table.
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