Baked Penne a candela with vegetables

  • Difficulty


  • 300 g0SX0340
  • 1 pepper
  • 70 g Butter
  • 200 g courgettes
  • 200 g asparagus tops
  • 200 g carrots
  • salt and pepper
Penne a Candela n° 340


Top and tail the courgettes, trim and peel the carrots, peel the tops of the asparagus with the potato peeler, clean the pepper by deseeding it and removing the white filaments.Rinse all the vegetables, drain and slice them into little sticks.Place in a non-stick saucepan 30 g of butter; add the carrots and the pepper and brown them for a minute, mixing with a wooden spoon.Add a few tbsp of water, season with a pinch of salt and a grind of pepper and simmer for 15 minutes, over a medium heat, without covering.Half way through add the courgettes and the asparagus and keep stirring. Next, prepare the béchamel: in a small pan melt 50 g of butter.First add the flour, constantly stirring to prevent lumps, then the cold milk; then bring the sauce to the boil, adding another dash of milk in case it thickens too much; sprinkle a pinch of nutmeg, season with salt and pepper and remove the sauce from the heat.Cook the pasta in a large saucepan with plenty of boiling salted water. Cook the pasta for about 5 minutes.Spread half of the vegetable mix on the base of a butter-greased pyrex dish. Arrange the pasta with this mix; add half of the grated parmesan, a tbsp of béchamel and mix well.Pour the pasta mix in the pyrex dish, over the vegetables, spread the béchamel over and sprinkle with the left over parmesan.Put the pyrex dish in a preheated oven at 190 °C, bake for 15 minutes until the top is golden brown then serve immediately.