Macaroni with Aborigine and Zucchini Recipe
Macaroni is a type of long tube-shaped pasta. These pastas of Italian origin have been introduced into all cultures, especially the American one. There are many types of recipes with macaroni; today I bring you a nutritious and ideal for people who do not eat meat, macaroni with aborigine and zucchini in Neapolitan sauce.
Ingredients to make Macaroni with Eggplant and Zucchini:
- 200 grams of large Macaroni
- 250 milliliters of Neapolitan willow
- 1 unit of Eggplant
- 1 unit of green zucchini
- 1 pinch of salt
- 1 pinch of Pepper
- 50 milliliters of sunflower oil
- 200 grams of Parmesan cheese
How to make Macaroni with Eggplant and Zucchini:
- Before making these macaroni, the first step is to get all the ingredients ready.
- In a frying pan with oil, cook the aborigine cut into small triangles on both sides until golden, season with salt and pepper. Once it is ready to book.
- In the same pan with more oil, carry out the same procedure with the zucchini cut into slices, season with salt and pepper and reserve.
- It is time to add the vegetables to the Neapolitan sauce cover and cook for 10 minutes. In a separate pot with plenty of water and a teaspoon of salt, cook the macaroni until al dente.
- Serve the macaroni, cover with the sauce and Parmesan cheese, this recipe is ideal for dinner or for lunch, accompanied by a garlic baguette.
