Penne with Sauteed Vegetables and Pesto Sauce

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  • Courgette: 1
  • Corn: 100 g
  • Bacon: 150 g
  • Mushrooms-rolled: 1 Tin
  • Garlic: 2
  • Olive oil: The taste
  • Salt and pepper: The taste
  • Pasta Penne: 250 g
  • Sauce
  • Yoghurt: 2
  • Pesto sauce: 4 Tablespoons


Wash the courgette and cut it into cubes, rejecting the tips but keeping the shell. Sprinkle with salt and set aside.

Bake the dough by following the instructions on the package. Drain and reserve, keeping a cup of coffee in the water to bake the dough.

While the dough baking heat the olive oil in a pan.

Join the cloves of garlic and fry without leaving burn.

Add the bacon and cook for that drop the fat, and stay dry.

Join the courgette into cubes, mushrooms as well dried, and corn.

Go salteando in a high heat stirring constantly to avoid burning.

Season to taste with salt and ground pepper at the time, but keep in mind the salt of the bacon.

For the sauce: Mix the yoghurt with pesto sauce and the coffee cup of water to bake the dough.

Join the sauteed vegetables, wrap well and remove from the heat when they start to boil.

Mix the dough with the sauteed vegetables and the sauce and serve immediately.

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