- 2 cupsof short pasta
- 2 cupsof zucchini
- 1 cupof field mushrooms
- 1 cupof spring onions
- 1/2 cupof cherry tomatoes
- 1/20 cupof basil leaves
- 1/20 cupof chopped parsley
- 1/4 cupof extra virgin olive oil
- 1/15 cupof salt
- 1/15 cupof pepper
- 1/5 cupof grated parmesan cheese
Wash the tomatoes, the mushrooms and the zucchini and cut them into cubes.
Wash and finely chop the spring onions.
Put the spring onions into a pan on a low heat together with extra virgin olive oil.
Next, add the mushrooms and the zucchini. Stir well and cook for a while.
Lastly, add the tomatoes.
At this point add your salt and pepper.
Take a pan, add some water and bring it to a boil.
Add the pasta to the boiling water.
Now, add the chopped basil leaves and parsley to your vegetables.
Mix everything and turn off the heat.
When the pasta is almost ready, add a little of cooking water to your vegetables to make it less dry.
Drain the pasta and add to your vegetables. Stir well.
Serve sprinkled with grated parmesan. Enjoy!