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La vegetable pasta in parmesan cups It's a colorful and scenic first course. The preparation combines sautéed fresh vegetables and crispy cheese wafers.

First prepare the fresh vegetablesWash the courgette, carrot and pepper thoroughly.

Then cut all the vegetables into small cubes. This cut helps to uniform and fast cooking.

In the meantime peel the onion and chop it finely. The onion will create a delicate aromatic base.

Then heat theextra virgin olive oil In a large pan, add the onion and sauté slowly.

In fact, a gentle cooking develops a balanced aromatic note. Also avoid overly intense flavors.

Then add the carrot, zucchini, and bell pepper. Stir carefully to distribute the heat.

The vegetables should remain slightly crunchy, but they should still be cooked through.

Then adjust with salt e freshly ground black pepperThis step completes the seasoning.

Meanwhile, bring plenty of salted water to the boil. Cook the short pasta until you get a al dente consistency.

Then drain the pasta and transfer it to the pan with the vegetables. Stir vigorously to obtain a natural and uniform creaming.

If necessary, add a little cooking water. This way the seasoning becomes more flavourful. enveloping and brilliant.

Meanwhile, prepare the cheese cups. Distribute the grated Parmesan cheese into thin discs on baking paper.

Bake in the oven at 190 ° C until lightly golden. Then shape the hot discs onto an inverted bowl.

This way you get crispy and fragrant cups. Let cool completely.

Finally, fill the cups with the vegetable pasta. The contrast between warm and crunchy creates an elegant presentation.

Visually, the dish displays vibrant colors and deep golden brown. The cheese cup also adds a dramatic touch.

Il contrast between soft pasta and crunchy parmesan wafer It defines the preparation's identity. Consequently, each bite is balanced.

This first course combines taste and presentation. Finally the combination of fresh vegetables and golden parmesan creates a harmonious and inviting result.