Picnic penne with ham sticks

For 8 servings
  • 500 g Noodles (e.g. penne)
  • Salt
  • 150 g shallots
  • 2 (approx. 350 g) Zucchini
  • 3 Peppers (e.g. red, yellow, green)
  • 400 g Mushrooms
  • 2 Stem (s) Rosemary
  • 8 EL Olive oil
  • Pepper
  • Sugar
  • 100 ml Balsamic vinegar
  • 1 mini romaine lettuce
  • 100 g pitted black olives
  • 150 g Mini mozzarella balls
  • 8 breadsticks
  • 8 slices ham (e.g. B.Parma ham)
35 minutes
very easy
1.
Noodles in 3–4 liters of boiling salted water ( 1 teaspoon per liter) according to the instructions on the packet. In the meantime, peel the shallots and cut into wedges. Wash and clean the zucchini, halve lengthways and cut into slices.
2.
Clean and wash the peppers and cut into bite-sized pieces. Clean the mushrooms, clean them with a brush or with the kitchen paper and cut in half or in quarters depending on the size.
3.
Pour the pasta into a colander, rinse with cold water and drain. Wash rosemary, shake dry, strip off needles and finely chop. Heat oil in a large pan. First fry the peppers vigorously for 4–5 minutes.
4.
Remove. Then fry the zucchini in the frying fat for about 2 minutes. Add mushrooms, fry for another 2 minutes. Put the peppers back in the pan. Season everything with salt and pepper and place in a large salad bowl.
5.
Fold in the pasta.
6.
For the marinade, sauté shallots in the frying fat for about 2 minutes. Sprinkle with rosemary and 1–2 tablespoons of sugar. Let caramelize for approx. 1 minute while stirring. Deglaze with vinegar, bring to the boil and simmer for about 2 minutes.
7.
Mix the marinade with the vegetable and noodle mix and let it steep for about 30 minutes.
8.
Clean and wash the lettuce and cut into strips. Fold in the lettuce strips, olives and mozzarella. Season the pasta salad again with salt, pepper and sugar. For the crispy snack: wrap breadsticks with 1 slice of ham each and snack with salad in the park or by the lake.
1 portion approx:
  • 380 kcal

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