Asagnete de verdure (Lasagnete alle verdure) / Lasagnate with vegetables

A traditional recipe from the Italian province of Veneto

Preparation steps

Heat the olive oil in a pan and season with crushed garlic, which you take out and throw away after yellowing;
Cut all the vegetables into 1 × 1 cm cubes, and toss in the oil to simmer, pouring the stock (vegetable) or water with the vegetable cube as desired, but make sure that everything is not liquid but dark.
simmer for up to 8 minutes, taste and add pepper and salt to taste;
Cook lasagnete, in unsalted water, until al dente;
Toss the vegetables lasagnete, and a little water from cooking the pasta;
Roughly shred the arugula and basil leaves with your fingers and add to the pasta, then stir or shake in the pan, about a minute;
Transfer everything to a bowl, add olive oil (cold), stir and sprinkle with coarsely grated Grana cheese or hard sheep.

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