Buon appetito!
Slow-cooked stew with Elvea Pomodorini
Mama's healthy tips
made by Katrijn Debruyne
Ingredients
4 persons
- 10 pieces of green asparagus
- 1 onion
- 2 carrots
- 4 spring outings
- 1 onion, chopped
- 100 grams of peas
- 50 grams of baby spinach
- 1 can ELVEA cherry tomatoes
- 250 grams of pasta
- pepper
- salt
- fresh basil
Preparation
-
1
Clean and dice the vegetables. Meanwhile, cook the pasta until done.
-
2
Steam the leeks and asparagus very briefly (about 3 minutes), and meanwhile sauté the carrots in a little fat. Finally, add the spinach and peas.
-
3
Drain the pasta and return it to your large saucepan, add the Pomodorini and mix well. Then add the vegetables one by one.
-
4
Season with salt and pepper to taste and finish with basil.
-
5
You can serve this immediately, or you can top it with grated aged cheese and place it under the broiler for a moment.
