Penne Rigate
Mini Penne aux dés de jambon et légumes
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600g Panzani Mini Penne
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3 tomatoes
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1 carrot
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300g spinach
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1 courgette
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½ an onion
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Diced ham
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Olive oil
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1. Cook the Mini Penne in salted boiling water as directed on the package. Drain and keep warm.
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2. Peel the tomatoes, and dice the courgettes, carrots and onions into 1 cm cubes.
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3. Sweat the mirepoix in the olive oil and cook, covered.
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4. Wilt the raw spinach in the olive oil, dice the ham.
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5. Mix all of the fillings with the pasta. Sprinkle with parsley, salt and pepper. Serve hot.
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