Pasta Con La Verdura
|Tagliatelle/Paglia e fieno/ fresh wholewheat ribbon pasta||1 Pound (500 Gram)|
|Broccoli/Cauliflower||8 Ounce (250 Gram)|
|Courgettes/Green beans||4 Small (Zucchini)|
|Fresh spinach leaves/Chinese leaves / napa cabbage / lettuce||1 Pound (500 Gram)|
|Butter||1 Ounce (30 Gram, 2 Tablespoon)|
|Grated fontina cheese/Grated emmenthal cheese||4 Ounce (100 Gram, 1 Cup)|
Bring a pan of salted water to the boil, large enough to take all the ingredients.
Add the potatoes, cut into pieces the size of a walnut, and cook for 10 minutes.
Then add the broccoli cut into thin spears, the small whole courgettes and the spinach.
Meanwhile, in a small frying pan, melt the butter and add the finely chopped onion.
Cover and cook gendy until soft.
Ten minutes after adding the last green vegetable to the pan, add the tagliatelle or fresh pasta, both of which cook very quickly.
Have a large ovenproof serving dish ready and a hot oven (220°C/425°F/Mark 7).
Drain the pasta and green vegetables thoroughly in a very large sieve or colander.
Place half the pasta and vegetables in the serving dish.
Add a layer of half the onions and half the freshly grated cheese.
Now add the rest of the pasta and vegetables and the rest of the onions and cheese.
Put in the oven, heat for 5 minutes, then serve