Antonella Derienzo

Vegetarian baked pasta

Ingredients:

  • 70 g wholemeal pennette
  • ½ onion
  • 1 courgette
  • 1 small aubergine
  • 1 pepper
  • 30 g of Parmesan cheese
  • 1 teaspoon extra virgin olive oil
  • Salt, pepper to taste

Preparation:

Dice the vegetables and put them in a pan with oil. Fry them quickly and add water to complete the cooking process. When they are cooked, remove some of them and blend them. While cooking the pennette (staying behind in the cooking process), season with the vegetables, grana cheese and capers.

Pour into a baking dish, sprinkle a little grana cheese and bake at 180° for 15 minutes.

  • First nameAntonella Derienzo
  • Age47
  • PhenotypeGynoid
  • CityMolfetta (BA)
  • ProfessionHousewife
  • Qualified centreErboristeria Il Magico Giardino - Molfetta (BA)
  • Previous weight77,60
  • Current weight64
  • Course duration18 months
  • Previous size50
  • Size achieved44