- 3 ounces of pasta (you can use your choice)
- 1 ounce broccoli
- 4 fresh mushrooms
- 1/2 bell pepper
- 1/4 aubergine sliced
- 1/4 of cooked carrot
- 4 tbsp. olive oil
- 1 clove of minced garlic
- 2 tbsp. white wine
- 1 tsp. minced parsley
Preparation:
- In the olive oil, sauté the garlic until golden brown without burning.
- Then add the aubergines, mushrooms and broccoli. Add the white wine, bell peppers, and finally the cooked carrot.
- Add the pasta and minced parsley.
- Season with salt and pepper and serve immediately.
La Parmigiana
