Farfalle with artichokes, leeks and zucchini 

Farfalle with artichokes, leeks and zucchini: a vegetarian first course full of merits as it is very tasty, simple to prepare and very cheap, I am convinced that when it arrives on your tables it will win you over as it happened at my home.

Ingredients

300 g farfalle (or other short pasta)

4 artichokes (heart only)

200 g leeks

200 g zucchini

1 bouillon cube (vegetable)

1 clove garlic

1 sprig parsley

extra virgin olive oil to taste

salt to taste

1 pinch black pepper

2 tablespoons grated Parmesan cheese

Preparation

In a large non-stick pan, put the oil with a clove of minced garlic, bring it to the flame, heat the oil and when it is hot add the leeks – only the white part – washed and thinly sliced. Also add the washed zucchini, without the stem and end and also thinly sliced. Clean the artichokes by removing all the hard outer leaves and leaving only the heart, divide each artichoke heart into four parts and add these to the pan as well. Brown everything over low heat for a few minutes, then add a glass of boiling water where you have dissolved a vegetable stock cube. Cover and cook over very low heat for at least thirty minutes, stirring occasionally, just before the end of cooking, check the salt, add a grind of black pepper and a sprig of chopped parsley. Separately, in a saucepan with boiling salted water, boil the farfalle or the pasta shape you prefer; Drain the pasta al dente and pour it into the pan with the sauce, adding, if necessary, a little cooking water, sauté so that everything is flavored well and with the flame off, add the grated Parmesan cheese.

Recommendations

If your dish is leftover, don't throw it away: add a few eggs and you will get a mouth-watering omelet.