It feels like we're in Italy! Cornquille pasta and grilled veget
JUNGWON, who likes pasta, ate pasta again today. ^^ Actually, there's not much food I don't like. Haha ^^ To talk about pasta again! There are a lot of different types of pasta, and the recipe changes little by little depending on the type. I'm sure you've seen and ate a lot of Fusili pasta noodles or regular pasta noodles. Among many pasta, I will make cornquillier pasta today. Cornquille pasta is a clam-shaped pasta with a lot of sauce cut inside, so it's good to eat it with various vegetables. Then, shall we look at the recipe for cornquillie pasta and grilled vegetables now? *_*
2 serving
Within 15 minutes
대상
Ingredients
  • If it's konkylie
    150g
  • a date tomato
    4ea
  • Pumpkin
    1/2ea
  • Branch
    1/2ea
  • Olive
    4ea
  • Olive
    4ea
  • Paprika
    1/4ea
  • Pasta
    1bottle
  • a sun-dried salt
    1TS
Cooking Steps
STEP 1/8
[Two servings]
150g cornquillier pasta, 4 jujube tomatoes, 1/2 pumpkin, 1/2 eggplant, 4 calamari olives, 4 green olives,
1/4 each paprika (by color), 1 bottle of Cheongjeongwon Pomodoro pasta, 1 tablespoon Cheongjeongwon 3-year-old Cheonil Salt
STEP 2/8
1. Put 2 liters of water in a pot and when it boils up, add sea salt and pasta noodles and boil for about 12 minutes.
STEP 3/8
2. Slice pumpkin and eggplant thinly using a filler knife, cut cherry tomatoes and mini cabbage in half and bake them in a grill pan until golden brown.
STEP 4/8
3. Bake the paprika on the outside and peel it in ice water
STEP 5/8
Slice it thinly.
STEP 6/8
4. Sprinkle pomodoro sauce on a plate
STEP 7/8
Cornquille pasta, grilled vegetables,
STEP 8/8
Add olives and basil leaves to complete.
Since you slice eggplants and pumpkins thinly with a filler knife, you can save time and make a very fast and fast meal It took me a long time to trim vegetables when I went camping, but if I use a filler knife like this, I can make food quickly, right? ^^
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